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
- Preheat the oven to 375°F.
- 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.
- In a large bowl, combine pureed (or canned) pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla. Mix well.
- Butter a 9" x 13" baking dish. Toss in bread, nuts, and cranberries. Pour pumpkin mixture on top and let sit 30 minutes.
- Bake for 50 to 55 minutes or until the custard is set.
Makes 6 to 8 servings.