Try this pumpkin bread pudding recipe if you’re looking for a scrumptious pudding packed with favorite fall flavors!

Note: this is an adaptation of a recipe found in the December 5-7, 2014 issue of USA Weekend.

Ingredients:

• 3 ½ cups of heavy cream
• 1 cup of pumpkin purée
• ½ teaspoon salt
• 1 cup of sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of ground cinnamon
• ½ teaspoon of ground ginger
• ¼ teaspoon of ground nutmeg
• 9 egg yolks
• 15 cups of ½ inch challah bread cubes

Directions:

1. Combine the pumpkin purée, heavy cream, half of the sugar, and the salt in a medium saucepan over medium heat.
2. Bring the mixture down to a simmer, stirring with a wooden spoon.
3. Remove from heat, and add in the vanilla extract, nutmeg, ginger, and cinnamon.
4. Cover the saucepan, and allow the ingredients to steep for 15 minutes.
5. Bring the mixture to a boil using medium heat.
6. In a separate medium-sized bowl, combine what’s left of the sugar with the egg yolks.
7. Once the other mixture comes to a boil, add about a third of that to the egg mixture, whisking constantly. Once that’s thoroughly blended, add in what’s left of that original mixture. You might have to use a strainer to eliminate any solid egg pieces.
8. Preheat the oven to 350 Degrees.
9. Lightly grease a baking dish that’s 9 x 13”.
10. Place the cubed bread in a large bowl, and pour the cream/egg, etc. mixture over the bread.
11. Toss until the bread is thoroughly coated, and transfer it to the baking dish.
12. Let the bread cubes continue to soak and absorb the mixture for 30 minutes.
13. Place the baking dish in the oven, and cook for about 30 minutes, or until the top layer (now custard) is set and the overall pudding is a light golden brown.
14. Serve warm or chilled, according to preference, being mindful of the egg content in terms of refrigeration.

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