1 1/2cupfresh pumpkin puree or equivalent amount of canned pumpkin
1cupheavy cream
1/2cupwhole milk
1/2cupmaple syrup
2large eggs plus 1 yolk
1/2teaspoonsalt
1tablespoonPumpkin Pie Spice
1inchloaf Challah breadcubed into 1pieces
1/2cupbuttermelted
4tablespoonbuttercold
1/2cuprolled oats
1/4cupcoconut or regular sugar
2tablespoonswhole white wheat flour
1/4cupwalnuts
Instructions
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, maple syrup, eggs, yolk, salt, and pumpkin pie spice in a bowl.
Toss bread cubes with the melted butter in another bowl, then pour the pumpkin mixture over the bread and toss to coat.
Transfer the bread mixture to an ungreased 8-inch square baking dish. It will look like a lot at first but I promise it fits! Bake for 10 minutes.
While the bread pudding is in the oven, add 4 tbsp cold butter, rolled oats, 1/4 cup sugar and 2 tablespoons of flour and walnuts to the food processor and pulse until crumbly.
Remove bread pudding from the oven. Top with oatmeal crumble topping, patting gently to hold it in place. (Careful, it is hot!)
Return to the oven for 15-20 minutes or until custard is set and the topping is nicely golden.
If you prefer the topping more crisp, leave the bread pudding under the broiler for 2 minutes or until the desired color.