Pumpkin Bread Pudding

Recipes from 11/19/16 by Chef Michelle Bernstein


1½ cup milk

1½ cup heavy cream

¾ cup brown sugar

1 cup pumpkin puree

2 eggs, 2 yolks

¼ teaspoon salt

1/8 teaspoon allspice

Pinch of cloves

¼ teaspoon ground ginger

1 teaspoon ground cinnamon

6 cups large diced challah or brioche (remove crusts)

1 cup chocolate chunks or chips


Place the milk and cream into a small saucepan with the brown sugar and heat over medium low until the sugar melts.  Remove from the heat and allow to cool slightly.


In a large bowl, whisk together eggs, pumpkin puree and spices.  Stir in the cooled milk/sugar mixture.  Fold in the bread and allow to soak for 20 minutes or overnight.  Place into a baking dish.  Bake in a 350˚F oven for 30 minutes or until just set into a custard and the liquid is no longer runny.