Serves about 12 people
Here’s what will you need:
6 large eggs
1 1/2 cups (15-ounce can) pumpkin puree
2 cups half and half
1 cup milk
3/4 cup granulated sugar
1/3 cup dark brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
8 cups cubed challah (Cut the bread into 3/4″ cubes.)
1 1/4 cups white chocolate chips (or chunks), divided
Extra cinnamon and homemade whipped cream to garnish
In a large mixing bowl, whisk together the eggs, pumpkin puree, half and half, milk, sugars, salt, spices, and vanilla.
Lightly grease a 2-quart baking dish or 9 x 13-inch pan. Place the cubed bread into the dish and pour the pumpkin mixture over the top. Refrigerator overnight or a minimum of 2 hours.
Preheat your oven to 350 degrees F.
Before baking, add 1 cup of white chocolate to the bread and custard mixture; stir to combine. Sprinkle the top with the remaining 1/4 cup of white chocolate chips. Then dust with cinnamon.
Bake 50-60 minutes until the pudding is set and begins to brown. If the top is browning too quickly, cover the baking dish/pan with aluminum foil.
Serve warm with homemade whipped cream.
