Anne Burrell's Maple-Pumpkin Bread Pudding

Ingredients

Cooking Directions

Preheat the oven to 375°F.

Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you're using canned pumpkin, skip this step.

Reduce the oven temperature to 325°F.

In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.

Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.

Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.

Recipe courtesy of Anne Burrell, author of Cook Lik a Rock Star.

Reprinted from Cook Like a Rock Star by Anne Burrell. Copyright © 2011. Photos copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House, Inc.