Recipes

• 1 lb. Challah bread, cubed
• 4-1/2 cups whole milk
• 1-1/2 cups sugar
• 1-1/2 lbs. canned pumpkin
• 6 eggs, beaten
• Caramel sauce (see recipe below)
• powdered sugar

• 1 cup sugar
• 1 cup lemon juice
• 2 cups heavy cream

1. Spray a 9 x 5 inch loaf pan and sprinkle with sugar. Put cubed bread in it.
2. Heat together the milk, sugar and pumpkin purée until almost boiling. Remove from heat and let slightly cool.
3. Stir in the eggs, being careful not to scramble them.
4. Pour mixture slowly over the bread, making sure the bread soaks up the liquid. Let sit for 20 minutes.
5. Take 9 x 5 inch load pan and place in water bath (see below). Cover all with tin foil. Bake in 350ºF oven for 2 hours, removing tin foil for the last 30 minutes of baking.
6. Chill before removing from pan and cutting. Sprinkle with powered sugar and serve with caramel sauce.

1. Combine sugar and lemon juice in a pot. Stir with a wooden spoon until sugar has dissolved and mixture becomes a nice golden syrup.
2. Add the heavy cream. Caramel will clump together; don’t worry, it’s still okay!
3. Keep on the stove, always stirring until the clumps dissolve and the sauce has boiled for 2-3 minutes.

It means whatever you are cooking you must put it in a bigger container so that you can pour water around it and halfway up the sides. Then just cook it!

This is great with caramel sauce and fresh whipped cream. A “Budino” is a pudding in Italian.