I have a “recipe bucket list”. A “wish list” of all the recipes that, I think, are difficult to make. One of my goals with this blog is to perfect them in my very own kitchen and share it with you here on my blog.
One of those recipes is Challah Bread. I have always wanted to make a six-braided Challah Bread that is sweet, soft and delicious. Like the ones they sell in gourmet bakeries.
Yesterday I tried a Challah Bread recipe I found online. It did not end up being good. Then I tried a second recipe I found online. Again, not good.
6 hours later, determined to find the best combination of flour, sugar, egg, oil, and yeast, I made the third loaf. This time I came up with my very own combination from the things I learned from the first two times.
4 pounds of flour, 12 eggs, ½ pound of sugar, ½ liter of oil, and 8 packages of yeast later, I found the perfect combination of ingredients for the best Challah Bread. However, I am not ready to publish it yet because I still need to work on the braiding. ** Update: Click to get the perfect Challah recipe.
With 6 loaves of Challah bread I had to come up with creative ways of using it. That is how this Pumpkin and Maple Bread Pudding came about. It is easy to put together, amazingly delicious, and perfect for the season.
You can serve it with a simple vanilla sauce or homemade vanilla ice cream. As it is baking in the oven, the sweet smell of cinnamon, pumpkin, and sugar fills the house.
A real autumn treat for you and your family…
Pumpkin – Maple Bread Pudding
- 2 (15 oz.) cans Pumpkin Purée – no sugar added
- 2 cups heavy cream
- 1/4 cup light brown sugar
- 4 large eggs
- 1 cup real maple syrup
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon butter – room temperature
- 1 loaf (8-10 cups) of Challah bread – cut in to small chunks
- 1/2 cup walnuts, chopped – preferably toasted
- 1/2 cup raisins
- Pre-heat the oven to 325 °F.
- In a large bowl, whisk sugar, maple syrup and eggs.
- Add all the spices, vanilla extract, heavy cream, and pumpkin purée. Mix well until they are combined.
- Butter a 9X13 inch baking dish or individual tart dishes. Toss the bread, walnuts, and raisins together in the baking dish.
- Pour the pumpkin purée mixture over the bread and allow it to sit for 30 minutes for the bread to absorb the liquid mixture as much as possible.
- Place the dish in the oven and bake for 50 to 55 minutes.
This recipe is adapted from Anne Burrell and Suzanne Lenzer’s “cook like a rockstar” cookbook.