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Pumpkin Bread Pudding

From The Whole Foods Market Cookbook

With a consistency between a pudding and a loaf, this is a dense, sweet and spice-filled dessert. Pumpkin bread pudding is wonderful warm or at room temperature, and it may be served in a wedge or square with simple fresh whipped cream or, vanilla or cinnamon ice cream. Sliced pears tossed in a bit of lemon juice and orange liqueur would also be a delicious topping.

Serves 15

• 5 cups freshly cooked or canned puréed pumpkin
• 2 large whole eggs plus 2 large egg yolks
• 3 cups half and half
• 1/4 cup packed dark brown sugar
• 1 1/4 cups granulated sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 tablespoon cardamom (optional)
• 1/8 cup water
• 3/4 cup plus 1/4 cups heavy whipping cream
• 10 cups 2-inch cubes of slightly sweet soft whole wheat bread or challah

Preheat the oven to 350°F.

In a large bowl, mix the pumpkin with all the eggs, the half and half, brown sugar, 1/4 cups of the granulated sugar, cinnamon, nutmeg, and optional cardamom.

In a small saucepan, combine the water and the remaining 1 cup sugar, and place on high heat. As the sugar melts, swirl the pan often to ensure even melting. Do not stir with a spoon because it will slow the melting process and cause uneven browning. Cook for 3 to 4 minutes, until the sugar has a deep caramel color, and remove from the heat.

Carefully whisk about 1/4 cup of the heavy cream into the caramel, stirring until well combined. Whisk in the remaining cream.

Pour the caramel mixture into a 2 1/2-quart oblong casserole dish. Add half the bread cubes on top of the caramel. Pour in half of the pumpkin mixture. Top with the remaining bread and then the remaining pumpkin mixture, making sure to soak all the bread. Allow to sit for 30 minutes. Bake in the oven for 30 to 45 minutes, until set.

Nutrition Info

Per Serving: calories 320; calories from fat 120; calories from saturated fat 70; protein 7g; carbohydrate 43g; total fat 14g; saturated fat 8g; cholesterol 95 mg; sodium 170 mg; 37% calories from fat