Ingredients

250 ml heavy cream
1 medium sized pumpkin, cut into medium sized pieces 
120 ml whole milk
2 large eggs
1 egg yolk
100 g Muscovado sugar
100g bittersweet chocolate, coarsely chopped
85g unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
Pinch of salt
250 - 300 g whole wheat challah, cubed
Canola oil

Method

1. Preheat oven to 180 degrees C. Brush a baking sheet with some oil and lay out the pumpkin pieces. Roast in the oven until soft, making sure the pumpkin does not get too dark.
   
   
2. Purée the pumpkin until smooth.
   
   
3. In a large mixing bowl whisk together pumpkin, cream, milk, sugar, salt, eggs and egg yolk, and spices.
   
   
4. In a separate bowl, toss the challah cubes with the butter, then pour in the pumpkin mixture. Mix to coat.
   
   
5. Transfer the challah mixture to a square ovenproof baking dish (approx. 20.5 x 20.5cm). Sprinkle the coarsely chopped chocolate pieces, giving a gentle mix so that the pieces are evenly divided.
   
   
6. Bake in the oven until set - about 25 - 30 minutes.

Serving Tips: I love this creamy bread pudding with maple walnuts ice-cream. Make your own if you want but Movenpick's Maple Walnuts is a decadent treat and tastes just d'lish!