Thanksgiving Recipe: William D'Auvray's Pumpkin Bread Pudding
Thanksgiving is kind of a big deal in terms of showing off your stuff in the kitchen.
If you've done it already, you've probably figured out how to get by without mucking it up by using the same old tried-and-true recipes year after year -- but unless you make the best pumpkin pie on the face of the planet, you're probably not impressing anyone.
It's time to do something more exciting.
To help with your creative T-Day endeavors, we got executive chef William D'Auvray of Thasos Greek Taverna to give us the recipe for his pumpkin bread pudding.
Pumpkin Bread Pudding
Half cup whole milk
One cup heavy cream
¾ cup fresh pumpkin meat
Two whole eggs
One tablespoon cinnamon
Half teaspoon nutmeg
Half teaspoon all spice
Half teaspoon salt
Half cup spiced rum
One vanilla bean
Half cup white sugar
Half cup brown sugar
Six cups challah bread cubes
½ + ¾ lbs butter
Step One: Toast the challah with butter and sugar in the oven and allow to cool.
Step Two: Blend the milk, cream, vanilla bean, and spices together in a bowl.
Step Three: Whisk together the pumpkin meat, sugars, eggs, and salt.
Step Four: Add milk, spice mixture, and pour over toasted bread in 9x13x2-inch Pyrex dish and let it sit for 20 minutes.
Step Five: Bake the bread pudding at 325 degrees for 35 to 40 minutes; it will be slightly puffed when it's ready.
Step Six: Allow it to cool slightly and serve.
For anyone looking to avoid the mess, Thasos will be serving holiday prix fixe dinners (including the pumpkin bread pudding) from 1 to 9 p.m. on Thanksgiving Day. The cost is $48 for adults, $25 per kid age 6 to 12.
Thasos is located at 3330 E. Oakland Park Blvd. in Fort Lauderdale. Call 954-200-6006, or visit thasostaverna.com.
Follow Sara Ventiera on Twitter, @saraventiera.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.