Pumpkin and Wild Rice Bread Pudding


12 dinner rolls, 1 day old and broken into large pieces
1/2 cup wild rice, fully cooked and cooled
1 cup pumpkin flesh, cut in 1/2 inch cubes, cooked until tender*
2 cups heavy cream
3 extra large eggs
4 egg yolks
1/2 cup freshly grated Parmesan
1 teaspoon EACH fresh thyme, sage and Italian parsley , minced
1 large garlic clove, minced
1/4 cup butter, melted

*May substitute pumpkin with butternut or acorn squash


Blend together the heavy cream, eggs, yolks, cheese, garlic and fresh herbs.

Combine bread, cooked wild rice and pumpkin in a large mixing bowl.

Pour the cream mixture over the bread mixture and combine. Allow to sit until all of the liquid is absorbed.

Place in a buttered casserole dish. Drizzle with melted butter and bake at 325°F for 30-40 minutes.

Print Friendly, PDF & Email