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Make this year's Thanksgiving dessert outside on a grill with this easy recipe for from chef Michael Symon. Not up for grilling in November where you live? He also gives oven instructions.
PS: When grating his fresh nutmeg for this recipe, the grinder he was using caught Rach's eye—here's a similar one you can order from Williams Sonoma.
- Softened butter, for pan
- One 15-ounce can pure pumpkin puree
- 3 large eggs
- 3 large yolks
- 2½ cups half-and-half
- 2 cups whole milk
- ½ cup granulated sugar
- ½ cup dark or light brown sugar
- 1½ teaspoons pure vanilla extract
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 2 tablespoons molasses
- 6 cups day-old bread, such as challah, cut into large cubes (from one 1-pound loaf)
- Whipped cream, for serving
Prepare a charcoal grill for indirect heat by banking the coals off to one side only, which will create a hot and cooler side. If using a gas grill, preheat one side only. Alternately, preheat oven to 350˚F.
Butter a 9-by-13-inch pan.
In a mixing bowl, whisk pumpkin, eggs, yolks, half-and-half, milk, sugars, vanilla, salt, spices and molasses.
Arrange the bread in the prepared pan, then pour the custard on top. Mix to combine, making sure to soak all the bread, and press down slightly. Let soak for at least 15 minutes or up to overnight.
Cover the pan with a sheet of tented foil pierced with a few holes, then place on the indirect heat side of the grill. Cover the grill or bake until the custard is just set, about 45 minutes. Uncover, then grill or bake until the pudding puffs and the custard is fully set, 30 to 40 minutes more. Remove the pan from the grill or oven to cool slightly before serving with whipped cream.