CHICOPEE, Mass. (Mass Appeal) – It’s October, and that means it’s pumpkin season! Michael Kachadoorian, Author of Baking Naturally, showed us how to make Pumpkin Bread Pudding.
Pumpkin Bread Pudding
1 Challah Bread Loaf, day old and cut into thin slices
2 large eggs
5 egg yolks
1 ½ cups white sugar
1 cup heavy cream
1 cup half and half
15 ounces 100% pure pumpkin puree
2 teaspoons pure vanilla extract
1 tablespoon amaretto liquor
¼ teaspoon pink Himalayan salt
2 teaspoons pumpkin pie spice
¼ teaspoon Vietnamese cinnamon
¼ teaspoon allspice
¼ teaspoon freshly grated nutmeg
Preheat oven to 300° F. Butter a casserole dish of your choice, about 9x13x3
Slice Challah into slices about ½ inch thick and set aside to dry out or let sit out overnight.
In a large mixing bowl, whisk the eggs, egg yolks and sugar until thick and pale yellow. Add cream and half and half, pumpkin puree and mix well. Add vanilla, Amaretto, salt, pumpkin pie spice, cinnamon, allspice, and nutmeg and mix until fully combined.
Assemble the pudding:
In the casserole dish, add the cubes of Challah. Pour egg and cream mixture over the top and press. Let the bread and custard mixture sit at room temperature for 25 minutes. Cover with foil and place casserole dish into a larger vessel and add enough hot tap water to cover the casserole dish halfway. Place in the preheated oven for 40 minutes. Remove foil, and continue baking another 15 minutes. Shut oven off, let the pudding sit in oven another 10 minutes. Remove from oven and serve warm with homemade whipped cream, if desired.