Unfortunately, the days have been dark and dreary here lately, so my pictures are not as good as I hoped. But then, I always have trouble photographing brownish looking foods. This is one of our newer favorite desserts. Cubes of crusty bread and spicy pumpkin never tasted so good!
Pumpkin Bread Pudding (slightly adapted from Epicurious)
1 cup heavy cream ( half and half works well too)
3/4 cup canned solid pack pumpkin
1/2 cup whole milk (I use 2%)
1/2 cup sugar
2 large eggs, plus 1 egg yolk
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. allspice
pinch of ground cloves
5 cups cubed day old baguette or crusty bread ( I use 4 cups to get more custard)
3/4 cup melted butter (6 tablespoons)
Preheat the oven to 350 degrees. Place the melted butter butter in a bowl with the cubed bread and toss. In another bow, mix the pumpkin, sugar, milk, cream, eggs and yolk, and spices. Beat well and toss in with the bread. Stir and pour into a 8x8x ungreased baking pan. Bake at 350 for about 25-35 minutes, until custard is set. Enjoy with homemade whipped cream, ice cream or my decadent Caramel Sauce, if desired.
Earlier, I said that I use less bread than called for. That is because I like to have a layer of silky custard, so I never use all the bread called for in bread pudding recipes. So this dessert turns out more scoopable (is that a word?), than one that is cut into squares. But it's delicious whichever way you make it. My husband will get up in the night for this addictive, comforting dessert. This Pumpkin Bread Pudding is perfect for the coming holiday gatherings! Hope you try it!