Yields: 1 ea. 13 x 9 Baking Dish
Ingredients:
1 qt heavy cream
1 lb. pumpkin puree
12 each eggs
1½ lbs. sugar
1 oz. vanilla
1 gallon of French 1 inch bread cubes
4 oz. of pumpkin seeds toasted
Procedure:
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.
Recipe Author: Executive Chef
Original Photograph By:
Photograph Retouched By: Recipe Spy
Restaurant: Wildfish Seafood Grille at the Scottsdale Waterfront in Scottsdale:
Source: http://www.arizonafoothillsmagazine.com/dining/recipes/1433-fall-inspired-recipes.pdf