Ingredients:

  • 6 cups (approximately 350g) challah bread, cut into 1-inch cubes
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 cup (200g) packed light brown sugar
  • 1 cup (225g) pumpkin puree (canned, not pumpkin pie filling)
  • 4 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup (50g) unsalted butter, melted
  • 1/4 cup (50g) chopped pecans or walnuts (optional)
  • 2 tablespoons brown sugar (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Cube the challah bread and spread it out on a baking sheet. Bake for 8-10 minutes, until lightly toasted.
  2. In a large saucepan, combine milk, cream, brown sugar, and pumpkin puree. Heat over medium heat, stirring until sugar is dissolved. Do not boil.
  3. In a separate bowl, whisk together the eggs and egg yolks. Slowly drizzle the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Add vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Place the toasted bread cubes into the prepared baking dish. Pour the custard mixture evenly over the bread, pressing gently to ensure the bread is submerged. Let stand for 15-20 minutes to allow the bread to absorb the custard.
  5. If using, mix pecans/walnuts with brown sugar and sprinkle over the bread pudding.
  6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
  7. Let the bread pudding cool slightly before serving. Serve warm or at room temperature.