Eggs
Pumpkin Puree
Cinnamon
Pumpkin Spice
Dried Fruit
Salt
Pecans
Maple Syrup
Heavy Cream & Milk
Challah
Vanilla Extract
1
Mix together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract.
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2
Add the Challah bread pieces into the batter and give it a gentle toss.
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3
Stir in the pecans and raisins and cover with stretch film and let it soak for 30 minutes.
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4
Transfer the challah pumpkin mixture into the greased baking dish. Bake for 50-55 minutes.
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5
Serve with a scoop of ice cream on top or with a dollop of creme fraiche on the side.
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