Chocolate Pumpkin Almond Bread Pudding
This recipe has been adapted from Chloe Coscarelli’s Chocolate-Pumpkin Bread Pudding recipe in the New York Times.
Serving Size: 6-7 small ramekins
1/2 cup full fat coconut milk
1/2 15 oz can organic pumpkin puree
1/4 cup maple syrup
1/4 tsp salt
1/2 tsp ground cinnamon
1 tsp all spice
1/2 tsp ground ginger
1/2 cup dark chocolate chips (I use Guittard)
5 cups cubed almond bread or gluten free bread of choice
1 tbsp coconut sugar for coating and topping
Make almond bread using my recipe here or find a good gluten free/paleo bread
Cube bread and set 5 cups aside.
Preheat oven to 350 degrees F.
Mix coconut milk, pumpkin, maple syrup, salt and all spices listed in a bowl in a blender or using an immersion blender.
Pour mixture on top of cubed bread in a large mixing bowl. Add in chocolate chips. Slowly fold everything to combine.
Grease the bottom of each ramekin with a little butter or oil.
Sprinkle 1/4 tsp coconut sugar on the bottom of each ramekin. Place bread pudding mixture in each ramekin. Press down with a spoon so it’s nicely packed. Top with a little more coconut sugar so it helps crystallize in the oven.
Bake for 25-30 mins until top is browned.
Serve warm and enjoy!