Ghee-Infused Pumpkin Bread Pudding with Pomegranate Molasses
Makes 6 servings
  • ¼ cup (57 grams) ghee, melted, plus a little extra for greasing the baking pan
  • 1 loaf stale sweet bread (567 grams), such as challah, cut into ½-inch-thick slices
  • 2½ cups (600 grams) whole milk
  • 1 cup (237 grams) pumpkin purée
  • ¾ cup (165 grams) moscovado sugar
  • 1 whole Madagascar vanilla bean, split lengthwise, seeds scraped and reserved
  • 4 large eggs (200 grams)
  • ½ cup (170 grams) pomegranate molasses, room temperature
  1. Grease a 13x9x2-inch baking dish with a little melted ghee. Line pan with overlapping bread slices to fit entire dish.
  2. In the container of a blender, place milk, pumpkin purée, sugar, melted ghee, vanilla bean seeds, and eggs; blend on low speed until combined and smooth. Pour mixture over bread, and place vanilla bean on top. Cover with plastic wrap, and refrigerate for 2 hours to allow bread to absorb the liquid.
  3. Place a wire rack at mid-level in oven, and preheat to 350°F (180°C).
  4. Bake until top is golden brown and custard is jiggly but set, 25 to 30 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Serve warm or at room temperature. Drizzle each serving with pomegranate molasses.
Recipe by Bake from Scratch at