Recipe Archives->Breads Pudding->Pumpkin 07

Pumpkin Bread Pudding

2 cups milk
4 cups fresh pumpkin chunks, roasted, pureed (or 15-ounce can pure pumpkin)
1 cup maple sugar or Sucanat
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
pinch ground cloves
2 tablespoons bourbon or 1 teaspoon vanilla extract
10 cups day-old bread cubes (challah, brioche, baguette, etc)
1 cup mascarpone or fresh whipped cream

1 cup hulled pumpkin seeds (pepitas)
2 tablespoons maple syrup
1/2 teaspoon butter

Preheat oven to 350 F. Whisk milk pumpkin, maple sugar, eggs, spices
and bourbon or vanilla in large bowl to blend. Fold in bread cubes.
Let stand 15 minutes, then put pudding mixture in a 9-inch springform
pan. Make the maple-candied seeds by tossing the seeds with maple
syrup, grease a baking sheet with butter and spread seeds out in a
single layer. Bake them with the bread pudding, stirring occasionally,
until they are golden and caramelized. They should be on the dry
side, but may still be sticky. Bake pumpkin bread pudding until
tester inserted into center comes out clean, about 40 minutes. Let
cool. When ready to serve, run a knife around the edge of the pan
to loosen the sides. Remove ring from pan. Top with thick swirls
of mascarpone or whipped cream, and sprinkle with candied pumpkin
seeds.

Printable version: pumpkin07.txt.