Seared Scallops with Lemongrass Sake Sauce

4 tablespoons canola oil, divided
1 medium shallot, chopped
2 clove garlic, minced
2 tablespoons freshly grated ginger
1 medium jalapeno, minced
2 1/2 cups dry Sake or dry white wine, divided
6 stalks Lemongrass, cut in pieces, stems pounded with a meat tenderizer or mallet
1 pound fresh jumbo sea scallops
salt and pepper
1 teaspoon cornstarch
1 tablespoon fresh basil chiffonade

In a medium sauce pan, heat 2 tablespoons of oil. Add shallots, garlic, ginger and jalapeno and cook 2 minutes.

Add 2 cups sake and lemongrass to the sauce pan and bring to a boil. Reduce heat to simmer for 20 minutes or until sauce is reduced by half.

Remove the sauce from heat and strain the solids (you can let it cool slightly so that you don’t burn yourself).

Return the sauce to the sauce pan and bring to a simmer.

In a small bowl, combine 1/2 cup Sake with the cornstarch. Add this mixture to the sauce and stir until thickened. Add salt and pepper to taste.

Rinse the scallops and pat dry. Season with salt and pepper. Set aside.

In a large non-stick skillet, heat the remaining 2 tablespoons oil over high heat. Sear scallops for 2-3 minutes on each side or until golden.

Serve the scallops topped with the sauce and chiffonade of basil.

Seared Scallops with Corn Relish

1 pound sea scallops
3 Ears of corn (white or yellow)
1 Red onion
1 bunch Thai basil leaves
2 limes
1/2 cup dry white wine
2 tablespoons olive oil, plus splash
4 tablespoons butter
1 pinch cayenne pepper

Husk the corn, boil for five minutes, and cool. Remove kernels and set aside; throw out cobs.

Cut red onion in half and slice very thin. Saute in 2 tablespoons olive oil until soft and caramelize with salt.
Season with salt and pepper and a pinch of cayenne — sauce should have a slight kick. Add the corn kernels and a small bunch of chopped Thai basil leaves and cook at medium high heat until the corn is beginning to brown.
Set aside in a bowl, and stir in the juice of one lime.

Wipe off pan, add a splash of olive oil, and sear a pound of sea scallops (they should be absolutely dry) on each side, till brown, at high heat. Remove from pan.

Return corn mixture to pan, bring to boil, add juice of another lime and a half cup of dry white wine. Simmer at high heat for a couple minutes to reduce a little. Swirl in 4 tablespoons of butter, bit by bit, to make an emulsion, at very low heat, with a spoon or whisk. The butter should thicken the sauce and give it an appealing look and texture. Add more butter if you’d like a richer sauce.
Place the scallops on each plate, beside a pool of the corn sauce. Garnish with a sprig of Thai basil.

Seared Scallops with Pea Puree and Cilantro Gremolata

For the Scallops and Pea Puree:

2 cups shelled English peas
1 large garlic clove
1 tablespoon freshly grated ginger
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
pinch cayenne (optional)
16 large sea scallops, about 1 1/2 pounds

For the Cilantro Gremolata:

1 cup cilantro leaves, chopped
1 garlic clove, minced
2 tablespoons finely grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshy ground black pepper

Prepare Gremolata: Combine all the ingredients together in a small bowl and mix well.

Prepare the Pea Pur?e: Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid.

Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Pur?e until smooth. Add more water as necessary to achieve desired consistency; the pur?e should not be too thin. Transfer to a bowl and keep warm.

Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.

To assemble, spoon pea pur?e on serving plates. Top with scallops. Sprinkle scallops and pur?e with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.

Thai Red Curry Scallops

1/3 cup vegetable oil
2 fresh Thai red chiles, thinly sliced
2 bunches green onions, white & green parts, thinly sliced, separated
2 1/2 pounds large sea scallops
2 14-ounce cans best quality coconut milk, such as Mae Ploy
2 tablespoons Thai red curry paste
1 1/2 tablespoon palm sugar or light brown sugar, or more to taste
3 tablespoons fish sauce (nam pla), or more to taste
2 tablespoons fresh lime juice, or more to taste
1 cup fresh cilantro leaves
steamed jasmine rice, to serve

Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Saute’ chile and white parts of scallions, stirring occasionally, until lightly golden. Transfer with a slotted spoon to paper towels to drain. Set aside.
Pat scallops dry and season with salt. Heat remaining oil in the same skillet over moderately high heat until hot but not smoking. Cooking in batches, so as not to crowd, saute’ scallops until light golden, about 2 minutes on each side (scallops will be ALMOST cooked through). Transfer to a bowl with any juices that may have accumulated and set aside.

Add 1 1/2 tablespoons curry paste, stirring, and saute’ for 30 seconds. Add the coconut milk 1/4 cup at a time until well incorporated. Taste, then mix the remaining 1/2 tablespoon curry paste with a little of the coconut milk mixture in a small bowl, and add if you’d like a little more heat. Stir in the palm sugar, fish sauce and lime juice to the skillet and simmer until slightly thickened, stirring occasionally, approximately 5 minutes.

Taste sauce and correct seasoning.

Add the scallops with their liquid to the sauce and heat to a quick simmer. Reduce heat and simmer for approximately 1-2 minutes just to reheat the scallops, being careful not to overcook.

To serve, remove scallops to a wide heated bowl and pour sauce over scallops. Sprinkle with scallion greens/red chile mixture and cilantro. Serve over steamed Jasmine rice.

Seared Scallops with Tarragon Creme Fraiche

1 pound wild dry sea scallops
4 tablespoons unsalted butter
1 tablespoon unbleached all-purpose flour
1 cup whole milk
Kosher or sea salt
1 bunch spring onions, about 1/2 lb.
2 tablespoons fresh tarragon leaves
grapeseed or other neutral oil
2 tablespoons cr?me fraiche
fresh chives for garnish

Place the scallops on a plate or platter and refrigerate, uncovered, for 30 minutes.

Trim the spring onions, separating the green tops from the small bulbs. Dice the bulbs and roughly chop the greens.
Melt the butter in a saucepan over medium heat. Add the chopped spring onion bulbs and a pinch of salt, reduce the heat to low, and cook 20-25 minutes, until very soft. Add the green tops, toss through, and cook an additional 5-10 minutes until soft but still bright green. Sprinkle the flour over and cook for a minute or two, just until the raw flour smell is gone. Add the milk, raising the heat to medium, and cook briefly until thickened. Add the tarragon leaves and stir through, then turn off the heat and pour the mixture into a blender. Puree until very smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon.

Pour a thin film of grapeseed oil in the bottom of a saut? pan and warm over medium-high heat until shimmering.

Carefully add the scallops a few at a time, being careful not to crowd the pan, and sear them just couple of minutes per side until they are nicely browned and caramelized – they should release from the pan easily once they?re ready, and they should still be a little jiggly in the middle, as they will continue to cook off the heat. Set aside and keep warm.

Taste the sauce and adjust salt if necessary. Whisk in the cr?me fraiche off the heat until the mixture is smooth, then spoon a little of the sauce into the bottom of shallow, warmed bowls, place scallops on top, and garnish with fresh chives.

Pain Perdu with Bananas and Pecans

Pain Perdu:

2 slices stale French (or other–see above) bread
1/4 cup whole milk (or half-and-half or cream)
1 egg yolk
1 teaspoon vanilla extract
1 tiny pinch of salt
1 teaspoon honey
1 tablespoon butter

Banana-Pecan Sauce:

1 tablespoon butter
1/2 banana, sliced into rounds
1 tablespoon brown sugar
2-3 tablespoons water or dark rum–or a mixture of both
1 tiny pinch of salt
1/4 cup pecans, toasted and coarsely chopped
a sprinkle (or shower) of fresh nutmeg

Whisk together milk, egg yolk, vanilla extract, salt and honey until completely blended.

Let bread soak in custard, turning it and pressing down on it as necessary, so that as much of the custard as possible is absorbed by the bread. You can do this ahead and refrigerate it overnight.

Preheat oven to 300. Heat butter in small skillet until sizzling. Brown the bread well on both sides. (Do not wash the skillet.) Place bread in a baking dish (or the dish in which you will serve the pain perdu if it’s oven proof) and place into the oven. Bake for about 15 minutes–until bread is cooked through and slightly puffy.

For sauce, add a tablespoon of butter to the lovely browned butter that is left in the skillet after browning the bread. Briefly saute (over low-medium heat) the banana slices so that they are coated with browned butter. Sprinkle over the brown sugar, salt and pour in the water or rum. Raise heat slightly, and stir, being careful not to mush up the bananas, until the sauce reduces and becomes syrupy.

Remove bread from oven, Spoon bananas over bread, and pour over remaining sauce. Sprinkle with chopped pecans and shower with freshly grated nutmeg.
Laissez les Bons Temps Roulez!

Caramel Apple Bread Pudding

1 Loaf challah (should be a few days old)
4 Eggs
3 Apples, peeled, cored, and sliced
1/2 Lemon
2 c. Sugar
2 T. Ground cinnamon
2 c. Heavy whipping cream
2 Sticks of butter, room temperature
1 c. Brown sugar
2 T. Amaretto liqueur
Powdered sugar to garnish

Preheat the oven to 375 degrees and then butter a square casserole dish to prevent anything from sticking.
Cut the challah into inch slices, then cut the subsequent slices in half, and butter every, single slice on both sides.

Next, take all the apples and put them in a mixing bowl. Squeeze in the juice of half a lemon, add one cup of granulated sugar, add one tablespoon of cinnamon and mix together so that the apples are coated in cinnamon, sugary goodness.

Assemble the bread pudding by placing a layer of challah in the casserole dish (approximately 8 slices) and add a layer of the cinnamon and sugar apples. Then add another layer of buttered bread and another layer of apples.

In a new mixing bowl, add one cup of whipping cream, one cup of skim milk, one cup of sugar, one tablespoon of cinnamon, and four eggs and whisk to create the custard. Pour the custard over the bread and refrigerate for two hours, minimum.

Bake the bread pudding in the oven for 30 minutes.

Just before the bread pudding is ready to be removed from the oven, make the amaretto caramel sauce. Start by puting one cup of brown sugar in a saut? pan on high heat. As the sugar begins melting, add in one stick of butter and begin whisking.

Once the sugar is entirely melted and the butter has been incorporated, take the pan off the heat and slowly pour in the cup of whipping cream. Continue to whisk while adding the amaretto.

Once the bread pudding is ready, remove from the oven, and sprinkle with a little powdered sugar and douse it in the caramel sauce to serve.

White Chocolate Bread Pudding

one loaf day-old brioche, crusts removed and cut into one inch chunks.
one stick unsalted butter, room temperature
2/3 cups white sugar
6 large eggs, room temperature
one and 1/2 cups whole milk, slightly warmed
two teaspoons vanilla
one teaspoons cinnamon
1/2 teaspoon grated nutmeg
12 ounces white chocolate, cut into 1/4 inch chunks
two and 1/2 cups heavy cream

Preheat oven to 350 degrees. Place brioche cubes on a sheet pan and toast in the oven until crisp. (You can do this while the oven is preheating).

Beat the softened butter and sugar together. Beat in the eggs, one at a time. Add the warmed milk, vanilla, cinnamon and nutmeg. Add the cream.

Layer half the toasted brioche in a buttered 9 X 13 inch glass or ceramic baking dish. Pour half the custard over the bread. Sprinkle with half the chocolate.

Layer with remaining brioche and press mixture into the custard. Add the second half of the chocolate.

Finish up with the last of the custard and press down once again.

Bake for 40 minutes. Cool and serve.

Apple Rum Raisin Bread Pudding

2/3 cups Raisins
2 tablespoons Spiced Rum
2 cups whole milk
4 large eggs
1 cup sugar
3 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 teaspoon vanilla
4 cups packed Challah or Brioche pieces, cut into 3/4-inch cubes (you’ll need one loaf but you won’t use all of it)
1 large tart baking apple such as Granny Smith, peeled, cored, and cut into 1/8-inch slices and cut in half
Vanilla Ice Cream for Serving

Preheat oven to 350 degrees and spray 11×7-inch glass (or equivalent 2-quart) baking dish with nonstick cooking spray.

Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.

Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.

Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.

Lemon Posset

2 cups heavy cream
2/3 cups granulated sugar
5 tablespoons lemon juice

In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don?t let the cream boil over.

Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.

Serve with unsweetened whipped cream, or shortbread cookies to dunk.

Creamy Rice Pudding

2 cups of whole milk
10 tablespoons of granulated sugar
2 cinnamon sticks
1 lemon rind
3 egg yolks
1 cup of rice
1 dash of sea salt
1 dash of ground cinnamon (for garnish)

Cook the rice in plenty of water and a dash of sea salt. Let it boil for 8 min. remove from the pan and drain so all the excess water.

In a sauce pan put the milk, sugar, lemon, and the cinnamon sticks. Before it starts boiling reserve 1/4 of the milk mixture in a cup. This will be used later temper the yolks. Then add the rice. Let it cook in medium low, stirring constantly until the mixture thickens. Remove the lemon rind and the cinnamon sticks.

Beat the egg yolks in a different bowl then in the same bowl ad the 1/4 of a cup of the milk mixture that we saved earlier. while whisking constantly. Add this into the sauce pan with the rest of the mixture. While whisking energetically. Do this for 5 min or until it is thickened.

Serve warm or cold. Add a dash of ground cinnamon and enjoy!

Persian Rice Pudding with Saffron and Pistachios

1/2 cup Basmati rice
1 plus ? tsp saffron strands
4 cups cold water
1/2 cup sugar (you may add more, I like my rice pudding on the less-sweet side)
1 cup hot water
4 tablespoons unsalted butter
1/4 cup rose water (my mother adds 1/2 cup)
3 cardamom pods; seeds extracted, pods discarded
1 cinnamon stick
1/4 cup slivered almonds, unsalted
handful slivered pistachios, unsalted, for adornment
cinnamon powder for adornment
a heavy-bottomed pan, minimum 8-in diameter

Wash the Basmati in cold water 6 times till the milky water begins to run clear and soak for 1 hour;

In the meanwhile, take 1 tsp of the saffron threads and crush with a pestle & mortar or back of a spoon in a small bowl; To this mixture, add ? tsp of whole threads and 1 tbsp of warm water. Set aside;

Add the Basmati to a pot with 4 cups of cold water on the lowest heat; let the Basmati simmer for 30 minutes till you see it has cooked and moistened and the water has almost evaporated; The moistened rice will not be smooth like Basmati usually is; it will be curly and almost jagged-edged, that is what you want.

To the moistened rice, add sugar mixed in hot water, rose water, butter, a cinnamon stick, almonds, cardamom seeds and the saffron infused liquid (including the saffron strands) and stir gently;

Cover and let cook for another 20 minutes; You will have to stir it occasionally, but gently, to ensure the rice is not sticking to the bottom of the pot;

Uncover the lid and cook for another 20 minutes;

Remove and discard the cinnamon stick and ladle pudding into 4 individual cups;

Refrigerate for at least 2 hours or overnight; and

serve with a sprinkling of powdered cinnamon and slivers of pistachios.

Small Glazed Ham

1 small Boar?s Head Black Forest Boneless Ham, about 2 lbs.

For the glaze:

1/2 cup cranberry sauce
1/4 cup orange marmalade
1/4 cup apricot preserves
1/2 cup brown sugar
1 tablespoon Dijon mustard
1 tablespoon ketchup

Preheat oven to 350 degrees F.

Take ham out of refrigerator while preparing the glaze. Mix all ingredients together. Makes a heaping cup of glaze, enough for ham and for sauce on the side.

Place ham cut side down in small roasting pan or baking dish. Bake for 20 minutes. Remove ham from oven and spoon all of the glaze over, covering ham completely. Bake for an additional 20 minutes, basting every 6 minutes or so. Sauce will thicken and brown.
Careful not to burn sauce, or it will be yucky and you will be sad.

Let ham rest for a few minutes, then slice to desired thickness and spoon pan sauce over, or serve sauce on the side.


1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar

Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.

Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.

Once refrigerated, the sauce should have the same consistency and texture as the ‘Rooster’, but less salty and a whole lot fresher tasting!

Orange French Toast

3 tablespoons freshly grated orange zest
2 cups freshly squeezed orange juice
1/4 cup sugar
1/4 teaspoon vanilla
3 tablespoons Grand Marnier
6 large eggs
1/2 cup half and half
pinch of salt
8- 1″ thick slices cinnamon swirl challah (or regular)

Orange Butter Sauce:

3 tablespoons unsalted butter
2 tablespoons orange marmalade
1 – 2 tablespoon Grand Marnier

In a large bowl, whisk together the orange zest, orange juice, sugar, vanilla, Grand Marnier, eggs, half & half, and the salt. Arrange the bread slices in glass baking dishes. Pour the liquid mixture over the bread, turning to coat. Chill overnight.

Preheat oven to 400. Butter baking sheets. Using a slotted spatula, arrange the bread in one layer, leaving at least 2″ between slices. Bake in the middle of the oven for 5 minutes.

Rotate pans and bake 5 more minutes.

Turn the bread over and baked 5 minutes. Rotate the pans and bake till the bread is puffed and golden, about 5 minutes more.

To make orange butter sauce: In a small saucepan cook ingredients over a low heat. Stir till butter is melted. Pour over the French Toast, or use to dip your forkfulls into.

Creme Brulee Baked French Toast

1 Loaf of Challah Bread
1 Stick of Butter
1/4 cup Maple Syrup
3/4 cups Brown Sugar
1 teaspoon Vanilla
7 eggs (or 1 egg per slice)
1 1/2 cups half and half
2 tablespoons Frangelico (Optional)

First up, slice your Challah into one inch pieces.

Now you?re going to move over to your stove and add the stick of butter to your pan. Melt it over medium heat. Once it?s melted, add in your brown sugar, maple syrup, and vanilla. Turn the heat up to medium high and let the whole shebang boil for a minute or two before removing it from the heat.

Grab the pan you?ll be cooking your french toast in and pour the brown sugar mixture into the bottom of it.
Ok, time to whip up the egg mixture. Whisk up in a bowl your eggs, half and half and, if you?re using it, the frangelico.

Layer your bread pieces into your pan on top of the brown sugar mixture. Pour the eggs over your bread, making sure to completely soak each piece.

Shake a light coating of brown sugar over the top of the bread and then cover it up and let it sit in the refridge overnight to allow all the eggy goodness to soak into the bread.

The next morning when you pull it out and uncover it, let it sit and warm up to room temperature for about a half hour or so and then simply throw it into your oven preheated to 350 degrees. Cook it up until the pieces begin to puff and turn a beautiful golden brown; about 35 to 40 minutes.

Creme Brulee French Toast

1/2 cup salted butter
1 cup packed brown sugar
2 tbsp corn syrup
1 – 8 to 9 inch round loaf of country style bread
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp Grand Marnier (optional)
1/4 tsp salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over a moderate heat, stirring until smooth, and pour into a 13 x 9 inch baking dish. Cut six 1-inch thick slices from the center portion of the bread and trim the crusts. Arrange slices in one layer in the baking dish, squeezing them slightly to fit.
In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well. Pour over bread. Chill, covered, from 8 hours to one day.
Preheat oven to 350 degrees and bring bread to room temperature while preheating. Bake, uncovered, in center of oven until puffed and edges are pale golden, about 35 to 40 minutes.

from Captain Swift Inn.

Eggnog French Toast

4 cups purchased egg nog
4 eggs
1 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 large loaf of sourdough French bread
1 stick (1/2 c.) butter, melted, plus extra for drizzling
powdered sugar, for dusting

The night before your breakfast, prepare the custard. In a large bowl, whisk egg nog, eggs, nutmeg, cinnamon and vanilla together until completely combined. Set aside.

Slice the bread into 3/4 inch slices. Discard ends, or use them make toast to snack on while you work. Arrange the bread slices in a single layer in one or two shallow baking dishes (depending on size), so they are close but not squished.

Pour the custard over the bread, splitting evenly if you are using more than one dish. Cover with plastic wrap and refrigerate for several hours, or preferably overnight.

Preheat oven to 400. Pour 1/2 of melted butter onto a large (10×15) baking sheet. Using a spatula, transfer bread onto baking sheet. Brush remaining butter on top of the bread. Bake for 10 minutes. Turn over, and bake until golden brown and crisp on the outside and still soft in the middle, about 6 minutes more.

Place toast on serving plates, drizzle with a little extra melted butter, and dust lightly with powdered sugar. Serve with warm maple syrup, crispy smoked bacon and a little fruit on the side.

Baked French Toast with Cream Cheese

1 1-pound loaf any light, fluffy bread
1 1/2 cup half and half
8 ounces cream cheese
6 eggs
1/3 cup pure maple syrup
1/2 cup melted butter
Apple butter or fruit preserves, for serving

Put cream cheese in the freezer.
Cube bread (you can remove crusts, or not, as you choose). Spray a 9 x 13 baking pan with non-stick spray, and scatter half the bread cubes in the bottom.

Remove cream cheese from freezer and dice into 1/2 inch cubes. It really works better if the cheese is very, very cold, or partially frozen; just don’t let it get frozen hard. Scatter the cubes over the bread, and top with remaining bread cubes.

Whisk together half-and-half, eggs, and maple syrup. Pour over bread, pressing bread cubes down so all are submerged. Drizzle with melted butter. At this point, pudding may be refrigerated overnight, and then returned to room temperature before baking.

Bake at 350 until puffed and golden brown. Pudding will deflate after removal from oven and cooling slightly. Serve warm with apple butter or fruit preserves.

Pumpkin Baked French Toast

Serves 4 to 6
6 slices thick cut challah bread
4 large eggs
1/2 cup half and half
1/2 cup milk
1/3 cup maple syrup
1 cup 100% pure canned pumpkin
1 tablespoon pumpkin pie spice
powdered sugar for dusting
maple syrup for serving

Grease an 8 inch square pan with cooking spray.

Cut slices of challah in half and then in quarters.

Whisk together eggs, half and half, milk, maple syrup, pumpkin and pumpkin pie spice.

Assemble one layer of challah in the baking dish fitting it in like puzzle pieces

Pour 1/3 of the pumpkin mixture over the first layer of bread and then add a second layer of bread pieces on top of the first.

Pour the remaining pumpkin mixture over the bread being sure that it seeps into every crevice and covers each piece of bread up top. Move some pieces around if need be to allow pumpkin filling between each piece of bread. (It will look like you?ve got too much liquid. Don?t worry, as long as it?s not spilling out, you?re ok.)

Let the bread soak up some of the liquid for 45 minutes to 1 hour.
Preheat the oven to 350 degrees and place the baking dish on the middle rack to cook for 30 to 45 minutes or until the pumpkin is set and bread is brown.

Remove from oven and let sit for 5 minutes before cutting into squares.
Dust each serving with powdered sugar and drizzle with maple syrup. Makes about 4 to 6 servings.