- Pumpkin Custard
- 4 large eggs
- 3 large egg yolks
- 1 cup sugar
- ¾ cup pumpkin puree
- 3 cups half and half
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 loaf of Pumpkin Chocolate Loaf (recipe here)
- 4 ounces bittersweet chocolate, cut into small chunks
- ¾ cup whipped cream or crème fraiche, for serving
- Preheat the oven to 375 F. Butter a 2 quart shallow oval or round baking dish. Place the dish in a larger pan that will act as a bain marie or water bath.
- For the custard, in a mixer bowl with electric mixer on medium speed, beat the eggs and egg yolks until they are frothy. Slowly add the sugar and beat the mixture until it is thick and lemon colored. Add the pumpkin puree and half and half to the egg mixture, reducing the speed to low. Add the vanilla extract and the pumpkin pie spice.
- Slice the pumpkin chocolate loaf into ⅛ inch slices and place the slices overlapping to fill the baking dish.
- Ladle the custard mixture over the pumpkin bread slices until the baking dish is filled to the top. Place the chocolate chunks all around the pudding, making sure that they are evenly distributed.
- Pour enough boiling water around the larger baking pan to reach halfway up the sides of the baking dish. Place the pudding in the oven and bake it for 40-45 minutes.
- Open the oven using heavy oven mitts and with a large spoon push the bread down. The liquid custard will rise. With the spoon, evenly redistribute the custard over the bread slices if necessary. Bake for about 10 more minutes or until a skewer inserted into the center comes out barely clean. Remove the pudding from the oven, sprinkle it with powdered sugar and cut it into squares. Serve with crème fraiche or whipped cream, if desired.
Serves 8 to 12 people.