Cranberry Pumpkin Bread Pudding with Candied Pepitas

Baguette slices combined with eggs, eggnog, milk, pumpkin, pumpkin pie spice and dried cranberries, served with whipped cream and pumpkin seeds.

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Ingredients:

• Butter, for baking dish
• 1 baguette (8 ounces), sliced 1/2-inch thick
• 4 large eggs
• 2 cups eggnog
• 2 cups whole milk
• 1 can (15 ounces) pumpkin puree
• 3/4 cup packed light brown sugar
• 1/2 cup dried cranberries, chopped
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• Candied pumpkin seeds:
• 1 cup raw green pumpkin seeds (pepitas)
• 2 tablespoon packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• Whipped cream

Method

Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart rectangular baking dish. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, about 15-20 minutes. Remove from oven to cool. Arrange in baking dish. In a large bowl, whisk together eggs, eggnog, milk, pumpkin puree, brown sugar, cranberries, pie spice, and salt. Add to toasted bread; cover with plastic wrap, pressing down to submerge bread pieces. Place in refrigerator. Let stand for 1-hour or overnight. Bake at 325 degrees about 50 minutes, or until toothpick inserted in middle comes out clean. Meanwhile prepare candied pumpkin seeds by placing raw pepitas in a fry pan over medium heat and cooking until a light browning begins to occur. Immediately turn off heat and add the 2 tablespoons brown sugar, the cinnamon and salt; stir constantly for 1 more minute before removing to a plate to cool. Serve bread pudding topped with a dollop of whipped cream and sprinkled with pepitas.

Notes: This is my fantastic holiday version of bread pudding. It is so festive and loaded with holiday flavors and tastes. Smooth and crunchy; you will love it!

Number of servings: 8

Submitted By: DDelaney
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