Tony Claxton's Recipes Pumpkin Challah Bread Pudding

If you don't have the half and half then you can mix 3/4 cup milk with 3/4 cup cream. Chopped dates can be substituted for the raisins if desired. Serve either warm or at room temperature with sweetened whipped cream.

                                   

1/2 lb - Challah, Brioche or Other Egg Bread, Unsliced 2 T - Butter 1/2 C - Raisins 1 Can (12 oz) - Evaporated Milk 1 1/2 C - Half and Half 1/2 C - Sugar 1/2 C - Pumpkin Puree (Fresh or Canned) 3 - Eggs, Large 1 t - Ginger 1 t - Cinnamon 2 t - Vanilla Extract 1/4 t - Salt

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Instructions

Preheat oven to 350° and grease 1 1/2 quart casserole or baking dish Cut bread into 1 inch slices then toast Melt butter and brush onto one side of each slice of bread Cut bread into 1 inch cubes and place into greased container with the raisins Combine evaporated milk, half and half, sugar and pumpkin with a whisk until smooth Heat over low until bubbles appear around the side of the pan In a medium bowl whisk eggs with ginger, cinnamon, vanilla and salt then beat in the heated pumpkin mixture Pour pumpkin mixture over bread mixture and let stand until most of the liquid is absorbed (about 15 minutes) Place bread pudding dish into a 9x13 inch baking dish and pour 1 inch of boiling water into the outside pan Bake for about 1 hour 15 minutes or until firm around the edge but soft set in center Cool for at least 30 minutes before serving Store in the refrigerator

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