Roasted Pumpkin and Chocolate Bread Pudding
Recipe from What's For Lunch, Honey?
Ingredients
250 ml heavy cream
1 medium sized pumpkin, cut into medium sized pieces
120 ml whole
milk
2 large eggs
1 egg yolk
100 g Muscovado
sugar
100g bittersweet chocolate, coarsely chopped
85g unsalted
butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
Pinch of salt
250 - 300 g whole wheat challah,
cubed
Canola oil
Method
- Preheat oven to 180 degrees C. Brush a baking sheet with some oil and lay
out the pumpkin pieces. Roast in the oven until soft, making sure the pumpkin
does not get too dark.
- Purée the pumpkin until smooth.
- In a large mixing bowl whisk together pumpkin, cream, milk, sugar, salt,
eggs and egg yolk, and spices.
- In a separate bowl, toss the challah cubes with the butter, then pour in the
pumpkin mixture. Mix to coat.
- Transfer the challah mixture to a square ovenproof baking dish (approx. 20.5
x 20.5cm). Sprinkle the coarsely chopped chocolate pieces, giving a gentle
mix so that the pieces are evenly divided.
- Bake in the oven until set - about 25 - 30 minutes.
Serving Tips: I love this creamy bread pudding with maple
walnuts ice-cream. Make your own if you want but Movenpick's Maple Walnuts is a decadent treat and tastes just
d'lish!