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Pumpkin Bread Pudding
Carrie Barr
25 minutes
6 to 8 servings
BeginnerAdapted from Gourmet | October 2007 by Ian Knauer
Total Steps
3
Ingredients
12
Tools Needed
4
Ingredients
- 3/4 stick unsalted butter, melted
- 5 cups cubed (1-inch) day-old baguette or crusty bread
- 1/8 teaspoon ground allspice
- pinch ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 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
Instructions
1
Step 1
Preheat oven to 350°F with the rack in the middle.
2
Step 2
In a bowl, whisk together the heavy cream, canned solid-pack pumpkin, whole milk, sugar, 2 large eggs plus 1 yolk, salt, ground allspice, ground cloves, and ground ginger.
3
Step 3
25 to 30 minutes
In a separate bowl, toss the bread cubes with the melted unsalted butter. Add the pumpkin mixture to the bread cubes and toss to thoroughly coat. Transfer the mixture to an ungreased 8-inch square baking dish and bake until the custard is set.
Tools & Equipment
mixing bowl
whisk
8-inch square baking dish
oven