Anne Burrell's Maple-Pumpkin Bread Pudding
Photo credit: Ben Fink Copyright 2011
1 4-lb pumpkin, preferably a sugar pumpkin, or 3 cups canned pumpkin puree
2 cups heavy cream
1/4 cup packed light or dark brown sugar
4 large eggs
1 cup real maple syrup
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 1/2 tsp vanilla extract
1 Tbsp unsalted butter for greasing dish
1 loaf of challah, cut into 1" chunks (about 8 cups)
1/2 cup walnuts, toasted and coarsely chopped
1/2 cup dried cranberries or golden raisins
1. Preheat the oven to 375°F.
2. If using fresh pumpkin, cut it into quarters, place on a baking sheet, and roast for 1 hour until fork-tender. Remove and let cool. Then peel off skin, remove seed and guts, and puree the flesh in a food processor. Reduce oven to 325°F.
3. In a large bowl, combine pureed (or canned) pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla. Mix well.
4. Butter a 9" x 13" baking dish. Toss in bread, nuts, and cranberries. Pour pumpkin mixture on top and let sit 30 minutes.
5. Bake for 50 to 55 minutes or until the custard is set.
Makes 6 to 8 servings.