Maple-Pumpkin Bread Pudding

Name: Maple-Pumpkin Bread Pudding
Yield: serves: 10 to 12
Ingredients: 1 4-pound pumpkin, preferably a sugar pumpkin, or 3 cups canned pumpkin purée; 2 cups heavy cream; 1/4 cup packed light or dark brown sugar; 4 large eggs; 1 cup REAL maple syrup; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1 1/2 teaspoons vanilla extract; 1 tablespoon unsalted butter for greasing dish; 1 loaf of challah, cut into 1-inch chunks (about 8 cups); 1/2 cup walnuts, toasted (see page 17) and coarsely chopped; 1/2 cup dried cranberries or golden raisins

December 9, 2011

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 notes

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