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Pumpkin Challah Bread Pudding

Pumpkin Challah Bread Pudding Related:   breakfast & brunch, dairy, desserts & sweets, North America, Sukkot, vegetarian, Yom Kippur

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 4–6 servings

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When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall? Well, this is where we turn to the pumpkin mania that many of us fall spell to as soon as the leaves begin to turn. We’re all familiar with pumpkin pie, pumpkin bread, pumpkin cookies, so why not pumpkin bread pudding?

Ingredients

  • 1 loaf day-old challah, cubed
  • ¾ cup butter, melted
  • 1 cup heavy cream
  • ½ cup milk
  • ¾ cup canned pumpkin
  • ½ cup sugar
  • 2 large eggs plus 1 yolk
  • 2 teaspoons pumpkin pie seasoning
  • ½ teaspoon cinnamon
  • ¼ cup salt
  • Whipped cream, for serving

Preparation

  • Preheat oven to 350 degrees. Place the cubed challah bread in a large bowl and toss with melted butter. Whisk all other ingredients together in a medium bowl. Mix the pumpkin mixture with the bread. Transfer to an ungreased baking dish (I used an 8-inch round dish). Bake 30 minutes or until golden on top. Enjoy warm with whipped cream.

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