Dessert: Pumpkin Chocolate Bread Pudding

Recipe by Joanna Saltz Make use of leftover bread with this amazing dessert.

Ingredients

12 slices Challah bread (or other crusty bread), cut into cubes
1 c. chocolate chips
1 c. chopped pecans (optional)
2 12 oz. cans evaporated milk
1 15 oz. can pumpkin puree
4 eggs
1 c. brown sugar, packed
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
1/4 tsp. kosher salt
Chocolate sauce for garnish
Whipped cream for garnish

Instructions

Preheat oven to 350 degrees. Grease a 13 x 9 baking dish.
In a large bowl, combine bread, chocolate chips, and pecans. In a separate bowl, combine evaporated milk, pumpkin, eggs, brown sugar, vanilla extract, pumpkin pie spice, and salt. Pour mixture over bread cubes and stir. Pour bread mixture into prepared baking dish and let sit for 30 minutes.
Bake for 50 to 55 minutes until top is browned and center looks set. Serve warm with whipped cream and chocolate sauce.

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