Savory Pumpkin Bread Pudding

• 8 cups freshly baked croutons
• 3 eggs plus 5 egg yolks
• 4 cups heavy cream
• 2 Tbs. extra virgin olive oil
• 1 medium pumpkin peeled, seeded and small cubed
• 2 large carrots peeled and small dice
• 2 stalks of celery small dice
• 1 large white onion small dice
• 2 garlic cloves minced
• 1 cup pumpkin seeds
• 3 sprigs of thyme
• 2 tsp. course sea salt
• 1 Tbs. pepper
• 1 cup grated Parmesan

1. Make custard base by whipping together eggs and cream
2. Roast cubed pumpkin coated with 1 Tbs. olive oil, salt and pepper in a 375 degree oven for 10 minutes, or until tender and lightly browned
3. Add 1 Tbs. olive oil to a pan with onions, carrots, celery and garlic over medium low heat, stirring occasionally until tender with no color
4. Combine roasted pumpkin with vegetables. Add thyme leaves, pumpkin seeds, grated cheese and dry croutons and toss to fully incorporate. Add salt and pepper to taste.
5. Pour in enough custard mix to moisten all the bread (about 1/2 to 3/4 of mix).
6. Spoon mix into greased muffin trays and spoon in enough custard mix to barely surface.
7. Bake at 350 degrees for 10-12 minutes or unil center is fully cooked. Let cool slightly, remove from tins and serve warm.

freshly baked croutons, eggs, heavy cream, extra virgin olive oil, pumpkin, carrots, stalks of celery small dice, white onion, garlic, pumpkin seeds, thyme, course sea salt, pepper, parmesan

Taken from www.epicurious.com/recipes/member/views/savory-pumpkin-bread-pudding-51597491 (may not work)