Pumpkin Bread Pudding

I didn’t love the way the first round of my Cranberry Multi-Grain Bread turned out, but I did have hope for how it might be turned into something delicious.  When I was looking through the Gourmet Today cookbook and found this recipe for Pumpkin Bread Pudding, I couldn’t help but believe the recipe would turn out amazingly, adding a little tartness of cranberries to the bread.


Pumpkin Bread Pudding

1 c heavy cream
1/2 c whole milk
3/4 c canned pumpkin
1/2 c sugar
2 large eggs
1 egg yolk
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp allspice
pinch cloves
5 c cubed crusty bread
3/4 c unsalted butter, melted

Put a rack in the middle of the oven and preheat oven to 350 degrees.  Whisk together cream, milk, pumpkin, sugar, eggs, yolk, salt, and spices in a bowl.  Toss bread cubes with butter in a large bowl, then add pumpkin mixture and toss to coat.  Spread in an ungreased square baking dish and bake until custard is set, 25 to 30 minutes.

Serve warm or at room temperature.

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