Pumpkin Bread Pudding

Pumpkin Bread Pudding

Soft cushions of country bread soaked with rich custard—there’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

INGREDIENTS

    • 1 cup heavy cream
    • 3/4 cup canned solid-pack pumpkin
    • 1/2 cup whole milk
    • 1/2 cup sugar
    • 2 large eggs plus 1 yolk
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground allspice
    • Pinch of ground cloves
    • 5 cups cubed (1-inch) day-old baguette, crusty bread or Brioche
    • 3/4 stick unsalted butter, melted

      PREPARATION

        1. Preheat oven to 350°F with rack in middle.
        2. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
        3. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.