Pumpkin Bread Pudding
Cook Time
25 to 30 minutes
Rating
0 out of 5 stars
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Ingredients
- 1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
- 3/4 cup canned solid-pack pumpkin
- 1/2 cup sugar
- 2 large eggs plus 1 yolk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 2 tablespoons bourbon (optional)
- 5 cups cubed (1-inch) day-old baguette or crusty bread
- 3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)
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Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices, and bourbon, if using, in a bowl.
Step 3
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.
Step 4
Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Step 5
Alternate instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of an 8-inch square baking dish.
Step 6
Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly.
Step 7
In a separate bowl, whisk together all the remaining ingredients.
Step 8
Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated.
Step 9
Bake until custard is set, 25 to 30 minutes.
Step 10
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Chef's notes
Adapted from Gourmet Magazine, October 2007
I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference to me in dishes like this, so I figure I’ll give my arteries a break), and doubling almost all of the spices.
Oh, and I added bourbon, but you probably anticipated that.
