Now we're cooking on the grill,
and we're making an alternative to pumpkin pie.
We're making a pumpkin challah bread pudding.
So talk us through this,
you had your challah cut into large cubes.
What's next?
So in here I have three whole eggs,
three egg yolks.
We're gonna add a half a cup of regular sugar,
a half a cup of brown sugar.
Nice. Get in there.
And we whisk this together.
We were gonna put in some cinnamon--
That's nice and rich.
But I just dropped it on the ground.
(laughing) Yeah, so this gives it kind of a--
Okay, so imagine, imagine,
imagine cinnamon.
Imagine cinnamon.
A little bit of nutmeg.
About two tablespoons of molasses.
Gotta wait for it, there we go.
Oh, I want one of those.
Think we can get a nutmeg grinder that was like,
it had a little spinny thing on top.
See that?
It looks, this thing.
It looks like a flying saucer.
I want one.
Hey, Mike sent me the flying saucer link.
I got you, John.
I'm on it.
You send me some hair.
I'll send you the flying sauce.
(Rachael laughs loudly)
We'll trade.
Now we're gonna put in the pumpkin.
And I heard you guys talking earlier, Rach.
I also cut,
have been cutting my hair during this pandemic
and doing my own makeup.
Yeah.
So what did you add?
You added a little salt.
You added the pumpkin.
A pinch of salt.
And then we're gonna put in
two-and-a-half cups of half and half
and two cups of milk.
And then, so, you know, at this point, you almost have
just a pretty simple custard going here.
Right.
And what I always tell people with this,
cause especially around the holidays,
you could make this,
do this part of it, the day before
and just let the custard sit over the bread if you want.
Now you could do it last-minute too,
but if you wanna get ahead,
this is a great get-ahead trick.
You just put the custard on there.
Sure, just throw it in the fridge, sure.
And throw it in the fridge and let it just hang out.
And all we do now is, like I said, on the grill.
I set the grill.
I put all the coals in the back.
If you have a gas grill,
you'd wanna turn your gas grill,
on one side of the grill, on medium,
just so you kind of obtain
a 350- to 375-degree temp
once the lid is closed.
So then we set this on the grill--
And you're putting this on the side
with no flame, correct?
It's indirect.
There's no flame.
Yeah, indirect. Correct.
So then I would just cover this with foil,
put the lid down,
let it go for about 40 minutes,
and then take the foil off
for the last 20 to get a little bit of texture on top.
And you're good to go.
So it's really easy to turn your grill into an oven
if you're running out of oven space inside,
and if you use a charcoal grill,
you get a little bit of that smoky goodness too,
which is really delightful with pumpkin.
So over here--
I agree with you.
Here you go, Rach, here.
This one's been baking.
Pull this off. Beautiful.
Set it over here.
And then this is a good Lizzie trick.
In a Mason jar.
If you don't have, uh,
if you don't wanna whisk,
a little bit of powdered sugar,
little bit of heavy cream,
right in a Mason jar.
And you shake it,
and you can make whipped cream in about a minute
just by shaking it if it's all ice cold.
Oh, so cool!
Yeah, so you just shake it, shake it, shake it.
And you could also pass it around.
And you get one right here,
and look it, you have that beautiful,
like, nice Chantilly-style whipped cream.
Beautiful.
It's just gorgeous.
Now if we grab our pumpkin.
Oh, baby.
Nice!
Then you just scoop it right out--
Oh my god.
And you can see it's nice and custardy.
That is so my jam.
I think I'd prefer that to pumpkin pie.
And then I like the whipped cream not--
Woo!
So stiff.
So you could kind of just drizzle it across there.
Oh my God, that's a hot mess!
Woo!
Right?
Now we're talking.
Oh my god!
Oh, I'm so envious.
Ooh!