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Razzle-Dazzle Pumpkin Bread Pudding Recipe

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This recipe for Razzle-Dazzle Pumpkin Bread Pudding, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, November 15, 2007


For the Bread Pudding

2 cups organic milk (or part half and half, if feeling naughty)
4 cups fresh pumpkin chunks, roasted, pureed and drained if very watery (or 1 15-ounce can pure pumpkin)
1 cup maple sugar or Sucanat
2 large organic eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pinch of ground cloves
2 tablespoons bourbon or 1 teaspoon vanilla extract
10 cups day-old bread cubes—challah, brioche, baguette, etc
1 cup (or more if you like) mascarpone (see hints) or fresh whipped cream

Maple-Candied Pumpkin Seeds
1 cup hulled pumpkin seeds (pepitas)
2 tablespoons maple syrup
1/2 teaspoon butter

Mascarpone is the creamy, heavenly Italian cheese that is used in tiramisu and many other desserts


1. Preheat oven to 350°F.
2. Whisk milk pumpkin, maple sugar, eggs, spices and bourbon or vanilla in large bowl to blend. Fold in bread cubes.
3. Let stand 15 minutes, then put pudding mixture in a 9-inch springform pan.
4. Make the maple-candied seeds by tossing the seeds with maple syrup, grease a baking sheet with butter and spread seeds out in a single layer. Bake them with the bread pudding, stirring occasionally, until they are golden and caramelized. They should be on the dry side, but may still be sticky.
5. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
6. Let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan.
7. Top with thick swirls of mascarpone or whipped cream, and sprinkle with candied pumpkin seeds.

Number Of Servings:
Number Of Servings:




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