As promised in my last post, here’s another interesting recipe using one of fall’s most popular ingredients---pumpkin. Since most cooks find it more efficient to purchase canned pumpkin rather than to cut and scrape the flesh from a fresh one, this recipe uses pumpkin purée. You’ll find more like these in my newest cookbook Favorite Flavors of Ireland. Order signed copies, with free shipping until October 31, from www.irishcook.com.

PUMPKIN BREAD PUDDING WITH MASCARPONE WHIPPED CREAM

Serves 6 to 8

If you love pumpkin bread and pumpkin pie, you’ll adore this rich pudding made with challah bread! Top it with freshly whipped cream enhanced with mascarpone cheese.

Pudding

1 cup canned pumpkin

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

2 teaspoons vanilla extract

1 cup granulated sugar

3 large eggs

1 1/2 cups milk

1 loaf challah bread, cut or torn into pieces

1 cup chopped pecans

Whipped Cream

1 cup heavy cream

1 (8 ounce) container mascarpone

2 tablespoons confectioners’ sugar

Steps:

1. Make pudding. Preheat oven to 350° F. Grease a 9-inch glass baking pan.

2. In a large bowl, whisk together pumpkin, cinnamon, ginger, salt, vanilla, sugar, eggs, and milk until smooth. Add bread, stir to coat, and then let bread soak for 10 to 15 minutes.

3. Transfer to prepared pan, sprinkle with pecans, and bake for 35 to 40 minutes, or until a skewer inserted into center comes out clean.

4. Make whipped cream. In a medium bowl, whip cream until soft peaks form. Add mascarpone and continue whipping, gradually adding sugar, until stiff peaks form.

5. To serve, spoon pudding into stem glasses and top with whipped cream. (Leftover whipped cream can be refrigerated for 3 days.)