Fall is time for pumpkin everything! In this chef-developed recipe, enjoy a new twist on both pumpkin and bread pudding, using a fluffy brioche bread either made at home or purchased from a local bakery.

Serves 8

8 eggs
8 ounces heavy cream
½ cup unsalted butter, melted
½ cup pumpkin purée
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoon cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon allspice
16 ounces brioche bread, cubed
1 cup chocolate chips
Whipped cream and cut strawberries for garnish

Preheat oven to 350°F and prepare a half sheet pan with nonstick spray or parchment paper.

In a large bowl, whisk the eggs, heavy cream, butter, pumpkin purée, sugars, vanilla, salt, cinnamon powder, cayenne pepper and allspice until well combined.

In another large bowl, place the brioche cubes and chocolate chips, then add in the egg mixture. Fold ingredients together well, making sure the liquid is absorbed into the bread.

Pour bread mixture onto the half sheet pan and bake for 30 minutes, or until set.

Remove from oven, let cool slightly, then fl ip onto a large serving tray.

Chill and serve with fresh whipped cream and strawberries.