Are you already hard at work in your kitchen this morning??
Take a deep breath. Have a cup of coffee. Remember that today is about being with loved ones and giving thanks.
Today is also about consuming yummy goodness.
Pumpkin Chocolate Bread Pudding
Recipe from Michael Symon
pinch of salt
1 cup heavy cream
1 cup canned pumpkin
3/4 cup 2% or whole milk
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
6 cups day-old bread cut into cubes
1 cup toasted pecans
1 stick unsalted butter, melted
1 cup dark chocolate chips
Preheat oven to 325.
In a bowl, combine the salt, cream, pumpkin, milk, sugar, eggs, and spices. Set bowl aside.
In another bowl, toss the bread cubes and pecans together with the melted butter. Fold in the chocolate chips.
Add pumpkin mixture to the bread. Toss to coat.
Transfer to a 9×9 inch square baking dish. Bake until set, about 45 minutes.
This bread pudding is good hot or cold! You can serve it by itself or with a side of ice cream or cool whip.
Now, stop reading food blogs on Thanksgiving and go give your loved ones a hug!!!