Pumpkin Bread Pudding

This one is for YOU, Linda! And, it is from the CIA (Culinary Institute of America).
(makes 8 servings)

3&1/2 cups heavy cream
1 cup pumpkin puree
1/2 t. sea* salt
1 cup sugar
1 vanilla bean (or 1 t. vanilla extract)
1/2 t. ground cinnamon
1/2 t. ground ginger (or 1/4 t. fresh finely chopped ginger*)
1/4 t. ground nutmeg
9 egg yolks
15 cups 1/2" cubes challah bread, from two small loaves

In a med. saucepan over med. heat, combine cream, pumpkin puree, salt, and half of the sugar, and bring to a simmer, stirring with a wooden spoon. Remove from heat. Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod. Add the bean and the seeds to the pan, along with the cinnamon, ginger, and nutmeg. Cover the pan and allow to steep for 15 mins. Bring the mixture to a boil over med. heat. Meanwhile, in a med. size bowl, combine the egg yolks with the remaining sugar. Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about 1/3 of the hot mixture to the yolks to warm them (tempering them so they don't turn into scrambled eggs*). Whisk  in the remaining cream mixture. If necessary, strain the mixture through a mesh strainer to remove any egg solids. Preheat oven to 350 and lightly grease a 9x13" baking dish. Place the cubed bread in a large bowl, and pour the cream and egg mixture over the bread. Toss until the bread is coated, then transfer to the prepared pan. Allow the mixture to soak for about 30 mins. before placing in the preheated oven. Bake until custard is set and the top of the pudding is a light golden brown, about 30 mins.

Strive to do your very best today, and have FUN doing it!!

Love,

MM