Pumpkin Chocolate-Pecan Bread Pudding & Brown Sugar Rum Sauc
Ingredients
1 large loaf Challah1 cup pecan pieces, toasted
2 [12 oz] cans evaporated milk
1 [14.5 oz] can pureed pumpkin
1 [14 oz] can sweetened condensed milk
1/2 cup brown sugar
3 large eggs
1 tsp rum extract
1 tsp pure vanilla
1 1/2 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp ground ginger
pinch of nutmeg
1 cup semi-sweet chocolate chunks or chips
For the brown sugar-rum sauce you'll need:
1/2 cup brown sugar
2/3 cup heavy cream
2 tsp rum extract
1 tsp pure vanilla
1/2 tsp ground cinnamon
1/3 cup powdered sugar
Instructions
Leave the Challah uncovered on the counter the night before you want to prepare the bread pudding. The drier the bread, the more custard flavor will soak into it. Toast the pecan pieces in a 350°F for 6-8 minutes. Set aside to cool.To prepare the bread pudding, preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with butter flavored cooking spray and set aside. Cut the Challah into bite size pieces. In a large mixing bowl, mix together the evaporated milk, pumpkin, sweetened condensed milk, brown sugar, eggs, vanilla, rum, and spices.
Add the Challah to the custard. Using a spoon or spatula, press the bread pieces gently into the custard. Let the mixture sit on the counter for 15-20 minutes to allow the bread to soak up the custard
Next, using a large spatula, fold in the chocolate chunks and toasted pecan pieces. Oh yes, this is the chocolate and nut layer...can't go wrong with that!
Pour the mixture into the baking dish. Bake for 35-40 minutes or until golden.
After you remove the bread pudding from the oven, it's time to whip up the brown sugar-rum sauce
In a small saucepan over medium low heat, combine the brown sugar and cream. Simmer just until the sugar is melted and the sauce is smooth. Do not boil. Remove from the heat and add the rum, vanilla, cinnamon and powdered sugar. Stir until all of the sugar has dissolved.
Pour the brown sugar-rum sauce over the hot bread pudding. Allow the bread pudding to sit for 15-20 minutes before serving. Dust with cinnamon and serve with a dollop of fresh whipped cream if desired. Serve warm. Yield: 9-12 servings