Pumpkin Bread Pudding

For the bread pudding:

3/4 gallon brioche bread, diced, without the

crust(approximately 1/2 loaf)

8 egg yolks

1 quart whole milk

3 cups pumpkin puree (fresh or canned)

1 tablespoon ground cinnamon

1 cup brown sugar, firmly packed

1 cup granulated sugar

2 cups dried cranberries or raisins

2 cups white chocolate chips

For the topping:

1 cup whipped cream, sweetened

4 cups mascarpone cheese

zest and juice of 1 orange

1. Cut bread into 2-inch cubes. Air dry for 1 day. In a mixing bowl combine the egg yolks, milk, cooled pumpkin puree, cinnamon, brown and granulated sugars together and mix well. Soak bread cubes in base until cubes have absorbed most of the base.

2. In a greased baking pan build layers of the soaked bread, cranberries and white chocolate, ending with the white chocolate. Bake in a water bath @ 400 degrees covered with foil for approx. 45 minutes ? until 90 % firm and set.

3. Uncover and bake 10 more minutes to brown. Remove from the oven and from the water bath and let stand 5 minutes.

4. For topping:
Fold together ingredients until smooth. Use plastic spatula to mix and do not over mix ? the Mascarpone cheese will turn grainy.
To serve, dollop topping on top of servings of bread pudding.

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