So, in Part 1 we baked up a delicious loaf of Challah bread. Now we’re going to bake up an oh-so-delicious pumpkin bread pudding with it. It’s really easy; just like pumpkin pie, but without the hassle of making pastry. And the deliciousness of bread pudding. So it’s clearly a win-win-win situation. With a bit of extra win for good measure.
After you’ve let your bread stale up a bit, it’s time to get started. First off, mixing up a delicious, oh-so-sweet-and-spicy pumpkin custard. Then we tear up the bread, arrange everything in a buttered casserole dish, and let it soak. Preferably overnight, but a morning or afternoon will do. Then, you bake it in a water bath, to keep things from over-cooking. Let cool (a little bit, at least) before devouring! Mmmm, yum.
Pumpkin Bread Pudding
1 loaf stale Challah bread, torn into bite-sized pieces
1 ½ cups pure pumpkin puree
1 cup dark brown sugar
1 tbsp all-purpose flour
½ tsp table salt
1 ½ tsp ground ginger
2 ½ tsp ground cinnamon
½ tsp ground nutmeg
3 eggs, lightly beaten
2 tbsp orange juice
1 ½ tsp vanilla extract
18 tbsp heavy cream
1 cup whole milkWhisk all the custard ingredients together. Layer torn bread and custard in a buttered casserole dish. Bake at 350°F, covered and in a water bath for about an hour, until a knife inserted in the centre comes out clean.
