Savory Pumpkin Bread Pudding

14 ingredients
7 steps

Ingredients

  • 8 cups freshly baked croutons
  • 3 eggs plus 5 egg yolks
  • 4 cups heavy cream
  • 2 Tbs. extra virgin olive oil
  • 1 medium pumpkin peeled, seeded and small cubed
  • 2 large carrots peeled and small dice
  • 2 stalks of celery small dice
  • 1 large white onion small dice
  • 2 garlic cloves minced
  • 1 cup pumpkin seeds
  • 3 sprigs of thyme
  • 2 tsp. course sea salt
  • 1 Tbs. pepper
  • 1 cup grated Parmesan

Directions

  1. 1
    Make custard base by whipping together eggs and cream
  2. 2
    Roast cubed pumpkin coated with 1 Tbs. olive oil, salt and pepper in a 375 degree oven for 10 minutes, or until tender and lightly browned
  3. 3
    Add 1 Tbs. olive oil to a pan with onions, carrots, celery and garlic over medium low heat, stirring occasionally until tender with no color
  4. 4
    Combine roasted pumpkin with vegetables. Add thyme leaves, pumpkin seeds, grated cheese and dry croutons and toss to fully incorporate. Add salt and pepper to taste.
  5. 5
    Pour in enough custard mix to moisten all the bread (about 1/2 to 3/4 of mix).
  6. 6
    Spoon mix into greased muffin trays and spoon in enough custard mix to barely surface.
  7. 7
    Bake at 350 degrees for 10-12 minutes or unil center is fully cooked. Let cool slightly, remove from tins and serve warm.

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