A great sweet and savory side for an autumn dinner and a delicious way to use any locally harvested pumpkin. This recipe was shared by Executive Chef Xavier Salomon, previously of the Ritz Carlton, Half Moon Bay.
Serves 6
Roast the pumpkin with honey, water and cinnamon stick in a pan covered with foil. Bake for 25 minutes in a 275° oven.
Boil your milk and spices. Pour hot mixture over the bread, add egg, mix and let cool. Add roasted pumpkin, sage and green onions.
Pour mixture into individual buttered ramekins and bake at 350° for 15 minutes. Un-mold the bread pudding.
Serve as an accompaniment to roasted meat and poultry.
Copyright ©2024 Edible Silicon Valley. All rights reserved
