Pumpkin Bread Pudding with Golden Raisins and Chopped Pecans

4 large eggs plus 2 egg yolks
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups cream
2 tsp vanilla extract
1 14-oz can pumpkin puree
1 tsp fresh grated nutmeg
1/4 tsp salt
1 cup chopped pecans
1/2 cup golden raisins
1 loaf Challah bread cut into large cubes
Blended cinnamon and sugar (about 1/4 cup)

Preheat oven to 325 degrees. Butter a 13-by-9-inch baking dish. In a bowl whisk together eggs, egg yolks, and sugar until pale yellow. In another bowl combine: milk, cream, vanilla and pumpkin puree and mix until smooth. Combine the two mixtures and add the fresh nutmeg and salt. In the baking dish, alternately layer cubed bread, chopped nuts and raisins. Pour custard mixture over. Press all the bread down into the custard and let sit for about 15 minutes so the bread absorbs the custard completely. Sprinkle the top with the cinnamon-sugar and place bread pudding in the oven for 45-50 minutes or until the top is golden brown, the pudding appears to raise up slightly, and it jiggles very slightly at the center when shaken. Let cool and serve warm. (If you are serving this another day, cover and refrigerate. Reheat in a low temperature oven until warmed through.)

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