A the beginning of the fall season, I remember a very large coffee chain showings ads that say, "Pumpkin Spice Latte almost here!” or something in that nature. Like very few people, I only drink my coffee black. Therefore, I don’t have romantic thoughts about overpriced flavored coffee. But like most people, this time of year brings many food memories and nostalgia—they maybe new like flavored coffee, or old and traditional like pumpkin pie!
Yes, we are bombarded by pumpkin, and now since we are in this over-killed world of more, more, more, by the time the Food and Football Holiday of Thanksgiving comes around, pumpkin is not as exciting anymore.
But this year, I am changing it up to offer a different kind of pumpkin dessert.
Pumpkin Bread Pudding Wtih Chocolate and Dried Blueberries
Sliced Pumpkin bread
4 Tbsp butter soft
1 1/2 cup dried blueberries
Pinch of salt
3/4 cup of sugar
1 qt whole milk
1 cup chocolate chips
1. Oven at 325F. Cut the crust of bread and discard. Butter one side of each piece.
2. Butter a 7×12 in dish, and arrange the blueberries on the bottom. Arrange the slices of buttered bread, butter side up, overlapping them slightly, over the blueberries.
3. Wisk eggs, salt, vanilla and sugar in a bowl. Set aside.
4. Bring the milk to a boil.
5. Slowly whisk the hot milk over the egg mixture. Pour the custard through a fine mesh over the bread. Press the bread with the back of a large spoon, so it is completely soaked.
6. Randomly scatter the chocolate chips over the soaked bread
7. Place the dish in a double boiler in oven for 30-40 minutes.
I like to serve it warm with either simple whipped cream or vanilla ice cream.
Navajo Chef Freddie Bistoie, founder of FJBits Concepts & Consultant, loves life. There is nothing more that fills his soul than when he makes someone smile by telling a good story or by presenting someone with a very good dish.