Ingredients:
· 1 large (24 oz) loaf sourdough bread
· 8 eggs
· 1.5 c. cream
· 1.5 c. milk
· ½ c. pumpkin puree
· 1/3 c. brown sugar
· ¼ c. crystalized ginger, diced fine
· 1/3 c. cocoa nibs
· Zest of ½ lemon
· 1 tsp. vanilla
· 1/5 tsp. cinnamon
· .5 tsp allspice
Topping –
· ¼ c. brown sugar
· ¼ c. white sugar
· 2 T. butter
· .5 tsp cinnamon
· ¼ tsp cumin
· ¼ tsp allspice
· Dash of salt
Method:
1. Spray a large baking vessel generously with non-stick cooking spray. Cut the bread into large cubes, place in the baking dish and set aside.
2. In a large bowl, combine the the eggs, cream, milk, pumpkin puree, brown sugar, ginger, cocoa nibs, lemon zest, vanilla, cinnamon, and allspice in a bowl. Stir very well until all the ingredients are incorporated. Pour over the bread cubes and gently toss making sure all of the bread cubes are soaked, but do not break up the bread. Wrap well and refrigerate overnight, or at least 8 hours.
3. Preheat the oven to 350. While the oven is preheating, make the crumb mixture. Mix both sugars together with the butter, cinnamon, cumin and allspice. Work the mixture well with your fingers until you have a nice crumb. Remove the bread pudding from the oven and evenly coat the top with the crumb mixture. Bake uncovered for 50 – 60 minutes or until the middle is set. Serve immediately drizzled with maple syrup. Enjoy!
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