Challah Pumpkin Bread Pudding

Challah Pumpkin Bread Pudding

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Sharon Grotsky

By
@PaperCupConfections

I am a kindergarten teacher and every other Friday at my school, different teams/grade levels take turns cooking breakfast for the staff. Last fall, I found myself intrigued by, and slightly obsessed with, all things pumpkin. Armed with my obsession and absolutely bored of preparing sausage breakfast casserole 2 times a year for 6 years, I set out to bring something new to the table. And so, in November 2010, this recipe for Challah Pumpkin Bread Pudding was born. I hope your tastebuds will fall in love with this sweet and savory treat!

Rating:

★★★★★ 2 votes

Serves:
10-12
Prep:
1 Hr
Cook:
1 Hr

Ingredients

  • 1/2 c
    raisins
  • 3 Tbsp
    dark rum
  • 5 large
    eggs, beaten
  • 2 c
    whole milk
  • 1 c
    light brown sugar, lightly packed
  • 1/2 c
    white granulated sugar
  • 1/2 tsp
    ground cinnamon (penzey's vietnamese cinnamon adds nice warmth and spice)
  • 1/4 tsp
    each, ground cloves, nutmeg, and allspice
  • 1/4 tsp
    salt
  • 1 tsp
    pure vanilla extract
  • 15 oz
    pumpkin puree (not pumpkin pie filling)
  • 4 Tbsp
    butter, melted
  • 1 large
    challah, about 16 oz (substitute brioche, or any egg bread, if challah is not available in your market)
  • 1/2 c
    pecans, in pieces

How to Make Challah Pumpkin Bread Pudding

Step-by-Step

  1. Preheat oven to 375’ F. Pour rum over raisins and stir. Let sit, at minimum, 30 minutes.
  2. Whisk together eggs, milk, both sugars, cinnamon, cloves, nutmeg, allspice, salt, vanilla, pumpkin puree, and melted butter until well combined. Set pumpkin custard aside.
  3. Place challah in a buttered 9x13 casserole. Pour pumpkin custard over challah. Add raisins (and the rum) and the pecans. Stir well.
  4. Allow the mixture to rest for 30 minutes. Bake for about an hour, or until custard is set. You are looking for a golden crust on top of the bread pudding. Serve hot.

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