Pumpkin Bread Pudding

If you still have some of these sitting around,

than this is the recipe for you!

We are stuck between Thanksgiving and Christmas over here.

Our company is gone, the tours are over and I am trying to get it together.

So what do I do...clean...no...

I come up with a recipe to use our pumpkins.

Pumpkin Bread Pudding

1 pumpkin

4 eggs

1 cup brown sugar

2 teaspoons cinnamon

1/4 teaspoon fresh ground nutmeg

1/4 teaspoon dried ginger

2 cups cream

2 teaspoons pure vanilla

1 loaf of bread (french or challah, panettone works well too)

1/2 cup craisins

1/2 cup pecans

confectioners sugar

maple syrup

Preheat oven to 375 degrees.  Cut the pumpkin into quarters, removing seeds.  Brush

inside with a little olive oil and arrange on a baking sheet, skin facing up.  Roast about an hour. 

Cool and remove skin and puree in food processor.

(This can be made ahead of time--or just get a can of organic pumpkin)

Preheat oven to 350 degrees and combined pumpkin puree,eggs, brown sugar and spices. 

Mix in cream and vanilla.

Cut the bread into cubes and place in a 7 x 11inch baking pan with the craisins

and pecans. Pour pumpkin mixture over the bread

and let sit for15 minutes, so the bread will absorb the liquid.

Bake until the custard sets, about 40 minutes.  Remove from oven and top with a glaze

of maple syrup and sprinkle with confectioner's sugar.

Serves 8

Enjoy!