This is my idea of fall and winter all wrapped up in a pudding dish! I take basic custard and ratchet it up by adding pumpkin and maple syrup. Then to keep it super-sexy, I use challah, which is a rich, buttery, and slightly sweet bread. This isn’t your ordinary, everyday, bread pudding; this bread pudding is more like cake—and I like cake!

　　

Ingredients

serves: 10 to 12

　　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

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

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.

　　

Step 3

Reduce the oven temperature to 325°F.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.

　　

ANNE ALTERNATE

Step 7

If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .

　　Cook Like a Rock Star