MAPLE-PUMPKIN BREAD PUDDING

Maple-Pumpkin Bread Pudding image

Yield serves: 10 to 12

Number Of Ingredients 13

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1 4-pound pumpkin, preferably a sugar pumpkin, or 3 cups canned pumpkin purée
2 cups heavy cream
1/4 cup packed light or dark brown sugar
4 large eggs
1 cup REAL maple syrup
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons vanilla extract
1 tablespoon unsalted butter for greasing dish
1 loaf of challah, cut into 1-inch chunks (about 8 cups)
1/2 cup walnuts, toasted (see page 17) and coarsely chopped
1/2 cup dried cranberries or golden raisins

Steps:

Preheat the oven to 375°F.
Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you're using canned pumpkin, skip this step.
Reduce the oven temperature to 325°F.
In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.
Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.
Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.
ANNE ALTERNATE
If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .