Chef Mila’s Maple Pumpkin Bread Pudding

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Chef Mila’s Maple Pumpkin Bread Pudding

Instructions: Preheat oven to 300 degrees. Using butter or a spray oil, lightly coat a 9×12 shallow baking dish. Toast bread in the oven, turning occasionally until light brown (about 20 minutes). Remove from the oven. In a large bowl mix together eggs,

half & half, milk, heavy cream, pumpkin butter, raisins or dried plums, sugar, spices, vanilla and salt. Add toasted bread, mix well and cover with plastic wrap, pressing down to make sure the bread is completely soaked into the mixture. Place a small plate or square Pyrex on top of the plastic and leave it there for about 30 minutes. Remove plastic wrap from the dish and bake it for about one hour or until a tooth pick inserted in the center comes out clean. Serve warm or at room temperature and top with whipping cream or my Dark Chocolate Sauce with Kahlua.

photo 1Ingredients:

Butter or cooking spray to coat the baking dish
1 Challah bread cut into cubes (1 inch squares)
4 whole eggs
2 cups half & half
1 cup heavy cream
1 cup whole milk
1 jar Stonewall Kitchen Maple Pumpkin Butter 
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup raisins or dried plums (prunes)
1/4 teaspoon salt
1 teaspoon cinnamon
Whipped cream for topping (or a great chocolate sauce)

By | 2013-10-10T22:21:40+00:00 October 10th, 2013|Entertaining & Healthy Living, Food, Recipe|0 Comments

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