Pumpkin Cream Cheese Bread Pudding Muffins with a Maple Cream Sauce

By Joelene

Ingredients

• For the custard:
• 1 dozen large eggs, beaten
• 4 cups heavy cream
• 2 1/2 cups brown sugar
• 1/4 cup pure vanilla extract
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• For the challah, pumpkin and cream cheese:
• 2 loaves of challah, cut into 11/2-inch diced cubes
• 1 can (30 ounces) 100 percent pure pumpkin puree
• 1 cup or 8 ounces whipped cream cheese
• For the maple cream sauce:
• 13/4 cups pure maple syrup
• 2 cups heavy cream
• 2 tablespoons cornstarch mixed well into 1/2 cup water

Preparation

Step 1

Preheat oven to 300 degrees. For custard, mix all ingredients in a large mixing bowl. Place diced challah in another large bowl. Pour custard over bread and mix well. Allow to set for 30 minutes. Add pumpkin and cream cheese. Mix well.

Grease and flour a 12-muffin pan. Overfill each muffin section with the mix, wiping down the sides. Bake at 300 degrees for 20 minutes. Rotate pan 180 degrees and bake for an additional 25 minutes. Insert a toothpick into muffins, and if it pulls out clean, muffins are done. Remove from oven.

To make maple cream sauce, add syrup and cream to a saucepan and heat on medium low until the sauce bubbles. Mix in cornstarch-water mixture to thicken.

Drizzle warm sauce over muffins and serve.

Makes 12 servings.