This is my idea of fall and winter all wrapped up in a pudding dish! I take basic custard and ratchet it up by adding pumpkin and maple syrup. Then to keep it super-sexy, I use challah, which is a rich, buttery, and slightly sweet bread. This isn’t your ordinary, everyday, bread pudding; this bread pudding is more like cake—and I like cake!
Recipe information
Yield
serves: 10 to 12
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you’re using canned pumpkin, skip this step.
Step 3
Reduce the oven temperature to 325°F.
Step 4
In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.
Step 5
Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.
Step 6
Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.
ANNE ALTERNATE
Step 7
If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .
