challah pumpkin bread pudding

Name: Challah Pumpkin Bread Pudding
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: 1/2 cup(s) raisins; 3 tablespoon(s) dark rum; 5 large eggs, beaten; 2 cup(s) whole milk; 1 cup(s) light brown sugar, lightly packed; 1/2 cup(s) white granulated sugar; 1/2 teaspoon(s) ground cinnamon (penzey's vietnamese cinnamon adds nice warmth and spice); 1/4 teaspoon(s) each, ground cloves, nutmeg, and allspice; 1/4 teaspoon(s) salt; 1 teaspoon(s) pure vanilla extract; 15 ounce(s) pumpkin puree (not pumpkin pie filling); 4 tablespoon(s) butter, melted; 1 large challah, about 16 oz (substitute brioche, or any egg bread, if challah is not available in your market); 1/2 cup(s) pecans, in pieces

(2 RATINGS)

82 Pinches

Sharon Grotsky

Olney, MD

Updated on Oct 26, 2011

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!

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prep time 1 Hr

cook time 1 Hr

method ---

yield 10-12 serving(s)

Ingredients

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

How To Make challah pumpkin bread pudding

Step 1

Preheat oven to 375’ F. Pour rum over raisins and stir. Let sit, at minimum, 30 minutes.

Step 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.
Step 3

Place challah in a buttered 9x13 casserole. Pour pumpkin custard over challah. Add raisins (and the rum) and the pecans. Stir well.
Step 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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