Pumpkin Bread Pudding from Wildfish Seafood Grille at the Scottsdale Waterfront in Scottsdale:

Yields: 1 ea. 13 x 9 Baking Dish

INGREDIENTS:

1 qt heavy cream

1 lb. pumpkin puree

12 each eggs

1 ½ lbs. sugar

1 oz. vanilla

1 gallon of French 1 inch bread cubes

4 oz. of pumpkin seeds toasted

PREPARATION:

Heat cream to a boil

Mix together pumpkin puree, vanilla, eggs and sugar

Toss in bread, carefully to coat, allow to sit in a warm place for 15 minutes

Fill buttered 8 oz. ramekins with mixture

Bake at 325 until set (approximately 20 minutes)

Remove from ramekins into serving plates

Serve with ice cream, whipped cream, and powdered sugar

Top with toasted pumpkin seeds

For more information on this recipe or others please visit  www.wildfishseafoodgrille.com or call 480.994.4040.