Pumpkin Pureé — 15 oz
Egg Yolks — 15
Half and Half — 24 oz
Sugar — 5.25 oz
Brown Sugar — 3.5 oz
Salt — 1 tsp
Cinnamon — 1 tsp
Ginger — 1 tsp
Cardamom — ½ tsp
Nutmeg — ½ tsp
Vanilla Paste — 2 tsp
Day Old Bread — 21 oz
Pumpkin Seeds — 1 cup
Optional Toppings
Cream Cheese Frosting — as needed
Vanilla Ice Cream — as needed
Blend the pumpkin purée, egg yolks, half-and-half, sugar, brown sugar, salt, cinnamon, ginger, cardamom, nutmeg, and vanilla paste until smooth. Let rest overnight.
Place 21 oz of day-old bread of your choice in an oven-safe baking dish, making sure the bread is no deeper than 2½ inches.
Pour the pumpkin mixture over the bread and let soak for 20 minutes. Use a fork to gently press the bread down, ensuring it is thoroughly soaked.
Add 1 cup of pumpkin seeds, gently pressing down to submerge the bread and seeds. Let rest for another 20 minutes.
Preheat the oven to 350°F. Place a second pan filled with hot water on the bottom rack and leave it in place throughout baking.
Bake the pudding for approximately 30 minutes, or until fully set and the internal temperature reaches 160°F.
Let cool slightly and top with cream cheese frosting or vanilla ice cream, if desired.
Enjoy with a glass of your favorite V. Sattui dessert wine!
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