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.
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