Pumpkins are native to North America and rank among the oldest known domesticated crops with archeological evidence dating back thousands of years. And while sweet pumpkin dishes usually made from canned pumpkin abound, fresh pumpkin is really one of the most versatile vegetables to cook with.
120 Min
NF
Savory Pumpkin Bread Pudding
Today, I bring you a savory pumpkin bread pudding made with half of a fresh orange pumpkin and aromatic spices. The pumpkin chunks add a touch of sweetness to balance the tang of cheese and ginger. It might make a good addition to your Thanksgiving dinner. Next week, I’ll be back with a sweet bread pudding, also made with fresh pumpkin.
Pumpkins are native to North America and rank among the oldest known domesticated crops with archeological evidence dating back thousands of years. And while sweet pumpkin dishes usually made from canned pumpkin abound, fresh pumpkin is really one of the most versatile vegetables to cook with.
Today, I bring you a savory pumpkin bread pudding made with half of a fresh orange pumpkin and aromatic spices. The pumpkin chunks add a touch of sweetness to balance the tang of cheese and ginger. It might make a good addition to your Thanksgiving dinner. Next week, I’ll be back with a sweet bread pudding, also made with fresh pumpkin.
Cook Time
120 minutes
Serves
8
Directions
Step 1
Peel the pumpkin and discard any seeds. Cut into 1/2-inch chunks ~ you should end up with 3 cups.
Step 2
Cut the challah bread into thin slices.
Step 3
To make the custard, combine the eggs, milk, half the ghee, cheese, ginger, serrano, black pepper, turmeric, rosemary, cinnamon and salt.
Step 4
Preheat the oven to 325F. Brush a baking dish with the remaining ghee.
Step 5
Lay the bread slices on the bottom, top with pumpkin chunks and pour a little bit of the custard, enough to cover the bread. Repeat this twice until all the bread, pumpkin and custard is done. Let the pudding rest for 15 to 20 minutes so the bread soaks up all the custard. Gently press down on the top of the bread so it is fully soaked into the custard.
Step 6
Cover the bread pudding tightly with foil and place in the oven for 45 minutes. Open the foil and see if the custard looks like it is set. If there is visible liquid, place it back in the oven for another 10 minutes. After it is ready, let the bread pudding rest for 15 to 20 minutes before cutting into it.
Step 7
Garnish with fresh pomegranate seeds and micro greens.
Notes & Variations
- Use a baking pan roughly 8 inches by 10 inches. Or use a round pie dish.
- When the bread pudding it ready, it will look slightly wobbly yet set. Be careful not to overbake it or it will dry out.
- You can prebake it, let it chill then cut it into squares and warm it up in the oven the next day.
Ingredients
Step 1
Peel the pumpkin and discard any seeds. Cut into 1/2-inch chunks ~ you should end up with 3 cups.
Step 2
Cut the challah bread into thin slices.
Step 3
To make the custard, combine the eggs, milk, half the ghee, cheese, ginger, serrano, black pepper, turmeric, rosemary, cinnamon and salt.
Step 4
Preheat the oven to 325F. Brush a baking dish with the remaining ghee.
Step 5
Lay the bread slices on the bottom, top with pumpkin chunks and pour a little bit of the custard, enough to cover the bread. Repeat this twice until all the bread, pumpkin and custard is done. Let the pudding rest for 15 to 20 minutes so the bread soaks up all the custard. Gently press down on the top of the bread so it is fully soaked into the custard.
Step 6
Cover the bread pudding tightly with foil and place in the oven for 45 minutes. Open the foil and see if the custard looks like it is set. If there is visible liquid, place it back in the oven for another 10 minutes. After it is ready, let the bread pudding rest for 15 to 20 minutes before cutting into it.
Step 7
Garnish with fresh pomegranate seeds and micro greens.
Notes & Variations
- Use a baking pan roughly 8 inches by 10 inches. Or use a round pie dish.
- When the bread pudding it ready, it will look slightly wobbly yet set. Be careful not to overbake it or it will dry out.
- You can prebake it, let it chill then cut it into squares and warm it up in the oven the next day.
Tags:
120 Min
NF
Tags:
120 Min
NF
Calling all Pumpkin lovers!
The season for Pumpkins has arrived and we have some fun ways to use them!
