Light Chocolate Avocado Bread Pudding with Maple Rum Sauce Recipe

A gloriously rich chocolate bread pudding, made light with a secret ingredient…avocado. It’s finished off with a maple rum sauce. Thanks to California Avocados for sponsoring this post and helping me to share this recipe with you.

No, your eyes aren’t deceiving you. I did say chocolate AVOCADO bread pudding. You think I’ve lost my mind, right? Taken up paddle up the funny river? Suffering from a marble deficiency? I promise that I am still of sound mind (well, as much as I usually am, anyways).

So, what’s with the California avocado in the bread pudding? If you’ve ever had bread pudding, you know that it is a rich, tender and pretty heavy dessert. What typically makes it so heavy is a boatload of butter and full-fat milk (or even cream). Oh yeah, and a not-so-small dose of sugar.

So, I got to thinking. How do I lighten up bread pudding without losing the glorious texture and flavor?

*Lightbulb!*

Avocados contain healthy fats, while also providing beneficial carotenoids and boasting a cholesterol-free status. And yet, they have that lovely creamy texture.

Out with the butter, in with the avocado. I blended half of a California avocado with fat-free evaporated milk (the kind in the can), some skim milk, unsweetened cocoa powder and a couple of eggs. Instead of sugar, I used maple syrup to mirror the maple flavor in the sauce and added a splash of dark rum (that’s always a good thing!) The bread soaked up the mixture, giving it a tender, decadent consistency when baked.

And what is bread pudding without a boozy, sweet sauce drizzled over top? That’s a rhetorical question, of course.

Maple syrup just screams “Autumn!” and I love that is a natural sweetener, which makes is a good alternative to granulated sugar.

Bourbon would be a natural combination with maple syrup, but I couldn’t resist the idea of pouring in some dark rum instead. I think that’s my mum’s Jamaican roots speaking. It speaks, I listen.

It’s time to dive in!

Other avocado recipes:

Cookin’ Canuck’s Mini Guacamole & Tomato Olive Cups {Healthy Snack}
Cookin’ Canuck’s Quinoa, Blueberry & Avocado Salad
Created By Diane’s Avocado Cheesecake with Pistachio Crust
Dine & Dish’ Lavash with Hot Spinach Avocado Dip
A Southern Fairytale’s Guacamole Stuffed Bacon Wrapped Jalapeños
I Wash, You Dry’s Spicy Guacamole Bacon Burger
Average Betty’s Grilled Chicken Banh Mi with Avocado Cucumber Relish

Light Chocolate Avocado Bread Pudding with Maple Rum Sauce Recipe

A gloriously rich chocolate bread pudding, made light with a secret ingredient...avocado. It's finished off with a maple rum sauce.

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Course: Desserts

Cuisine: American

Keyword: Bread Pudding

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

Servings: 9 Servings

Calories: 210kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Bread Pudding:

• 3/4 cup evaporated fat-free milk
• 2/3 cup skim milk
• 1/2 California avocado
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 2 tablespoons dark rum
• 5 cups cubed crusty whole wheat bread

The sauce:

• 1/2 cup pure maple syrup
• 3 tablespoons dark rum
• 1 tablespoon unsalted butter
• 4 tablespoons half-and-half divided
• pinch of salt

Instructions

The Bread Pudding:

• In a blender, combine the evaporated milk, skim milk and avocado. Puree until smooth.
• Add the eggs, cocoa powder, maple syrup and dark rum. Puree until combined.
• Place the bread cubes in a large bowl and pour the avocado mixture over the bread. Stir to completely coat the bread.
• Lightly coat an 8- by 8-inch square baking pan with cooking spray. Transfer the bread mixture to the baking pan, cover and refrigerate for 30 minutes to 4 hours.
• Preheat the oven to 350 degrees F.
• Place the baking pan in a 9- by 13-inch baking dish. Pour hot water into the large baking dish until it reaches about 1-inch up the side of the smaller baking pan.
• Bake until a sharp knife inserted in the center of the bread pudding comes out clean, 35 to 40 minutes.
• Cut into 9 pieces. Serve each piece with 1 tablespoon plus 2 teaspoons of the sauce.

The Sauce:

• In a small saucepan, combine the maple syrup, rum and butter. Bring to a boil of medium-high heat, whisking frequently.
• Add 3 tablespoons of half-and-half, reduce to a simmer and cook, whisking frequently, until the sauce starts to thicken, 7 to 8 minutes.
• Remove from the heat and whisk in the remaining tablespoon of half-and-half and the salt.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

Nutrition

Serving: 1Piece Pudding + 1.5 Tbsp Sauce | Calories: 210kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 115mg | Potassium: 311mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5.1% | Vitamin C: 1.7% | Calcium: 14.7% | Iron: 5.6%

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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