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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 18, 2009

Pumpkin Chocolate Chip Bread Pudding

Serves: 6


  Download this recipe.

1 loaf frozen , baked and cooled
4 eggs
1 1/2 cups half and half
2/3 cup sugar
3/4 cup canned pumpkins
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/3 cup milk chocolate chips
3 tablespoons brown sugar
Whipped cream, for garnish

Remove crusts from baked bread and cut into cubes. In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices. Mix well. Add the bread cubes and chocolate chips and toss gently. Pour into a sprayed 8-inch square baking pan. Let sit for 20-30 minutes. Sprinkle top with brown sugar and bake at 350F for 40-45 minutes. Serve warm with a dollop of whipped cream.

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