Chef Albert’s autumn dessert with a delicious twist.  This  dessert is currently being served at Choices, The Buffet during the holiday season, but now you can make it any day of the year.




For Pumpkin Bread Pudding

Yield: 1 hotel pan (11 x 9 x 2 inches )


  • 1 ½  loaf white bread
  • 12 eggs
  • 9 yolks
  • 4 ½ cups milk
  • 4 ½ cups heavy cream
  • 3 ½ cups pumpkin puree
  • 3 cups granulated sugar
  • ½ tsp salt
  • 3 tbsp brandy
  • ¾ tsp ground nutmeg
  • 3 tsp ground cinnamon
  • ¾ ground cloves


Pre-heat oven to 300*F. Grease a hotel pan or other baking dish approximately 11 by 9 by 2 inches. Dry sliced white bread on cookie sheet pan in oven to 10 to 15 minutes. Place two layers of bread in pan. In a large mixing bowl, whisk together all pudding ingredients. Pour  mixtures over bread and press down with your hands to make the top level and wait for about 30 minutes until bread is fully soaked. Bake(water-bath) for approximately 1 hour and 15 minutes until pudding  is set and the top is golden brown . (pudding should be soft in center, but not dry.)


Pumpkin Bread Pudding