The COVID-19 quarantine has made me dig through the depths of my cabinets for unexpected ingredients. Coconut milk? Yum. Canned pumpkin in March? Why not.

This recipe is optimal with stale challah or brioche, but I encourage you to throw in all kinds of bread heels and scraps you have lying around. Minimize food waste deliciously!

Ingredients:

1 cup (1/2 can) pumpkin puree

3 large eggs

½ cup heavy cream

1 cup milk

¼ cup granulated sugar

1/3 cup brown sugar

3 tablespoons rum

¼ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Large pinch of cloves

Pinch of freshly ground nutmeg

1 teaspoon vanilla extract

½ cup toasted walnuts

½ cup raw coconut flakes

4 cups of challah, in ¾ inch cubes

Instructions:

Step 1. Grease a 8 inch by 8 inch square baking pan with vegetable oil or butter.

Step 2. Beat eggs in a large bowl. Add all ingredients except bread and whisk thoroughly. Add bread cubes to bowl and stir until thoroughly coated.

Step 3.Carefully pour (and scoop, if necessary) mixture into the prepared pan. Cover and refrigerate for at least 30 minutes, and up to 24 hours.

Step 4. When ready to cook, preheat oven to 350 degrees F. Bake for about 30 minutes, sprinkle toasted walnuts and coconut over top. Bake for an additional 15-20 minutes, until pudding is set.

Step 5. Remove from oven and let cool for at least 5 minutes. Serve warm with whipped cream or vanilla ice cream. Keeps well refrigerated for up to 5 days.