EXPRESS-o CONSENT & Chocolate Chip Bread Pudding with Pumpkin Caramel Sauce

It's not implied, it's EXPRESS-o CONSENT Chocolate chip Bread Pudding!

In the spirit of Halloween, I have made an espresso chocolate chip bread pudding with pumpkin caramel sauce! In my head, I imagined the bread pudding coming out a lot darker and the pumpkin sauce being a lot more orange, but regardless, I think it turned out devilishly good! I typically don't like to "toot my own horn," but I HAVE to brag just a little bit about this recipe. Here's why -- I have never made bread pudding before, I came up with this recipe on my own (I modeled it after a basic bread pudding and made proper adjustments), and I don't think I'd change a thing about it (which is unheard of for me after making something for the first time)!  ...okay, maybe I'd add black food coloring to the bread mixture if i REALLY wanted to get into the Halloween theme next time. 

I know the recipe takes a solid amount of time and quite a few ingredients, but it's well worth it! SO DELICIOUS! 

What you'll need for...

the Bread Pudding:
- 1 large loaf of crusty loaf (cubed, approx. 1/2 inch thick)
- 1 cup bittersweet chocolate chips
- 6 large eggs
- 1 cup half and half
- 1/2 white sugar
- 1 tblsp vanilla extract
- 1/2 cup fresh brewed coffee or 3 shots espresso [COLD!]
- 3/4 cup brown sugar
- 1/4 cup rum, coffee liqueur, or triple sec (optional) [I used Triple Sec]

the Pumpkin Caramel Sauce
- 1/3 cup unsalted butter
- 2/3 cup sugar
- 1 cup half and half
- 2/3 cup canned pure pumpkin
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp clove

How you make the....

Bread Pudding:

In a buttered pan, lay out a layer of bread cubes and sprinkle the chocolate chips over the bread. Next, make a second layer of bread and set aside. Now mix together the eggs, whipping cream, white sugar, vanilla, and coffee.

Pour the mixture over the bread and chocolate layers. Place this entire thing in the fridge for at least 4 hours (and up to 24hrs).

Sprinkle the brown sugar across the top, then the liqueur. I also had extra coffee which I poured over the top to make it extra espresso-y! Place the pan with the mixture into a larger pan with hot water. The water should reached about 2/3 of the way up the side of the pan that is filled with the mixture. Bake uncovered at 350 degrees for 35-40 minutes.

Pumpkin Caramel Sauce:

Start by melting the butter over medium heat. Next, slowly add the sugar, making sure to stir constantly until the mixture is well incorporated and it has turned a deeps gold. Make sure you don't burn the caramel!

Then, slowly add in the half and half and spices (optional) and continue to stir constantly until the caramel becomes thick and smooth. Add in the pumpkin and heat through. At this point, if the caramel looks too thick, add some extra half and half.

Allow to cool and then pour over the bread pudding (or anything else!).

ENJOY!!

Links! What does EXPRESS CONSENT mean?!