Oh. My. Goodness. Seriously, you have to try this recipe...right now. Pumpkin Bread Pudding - what could be more perfect for fall? And just like my cranberry bread pudding, this is a perfect dish for dessert or a brunch buffet. We ate it warm tonight with whipped cream but it would be amazing with caramel or cinnamon ice cream.
Pumpkin Bread Pudding
Gourmet Magazine (October 2007)
1 cup heavy cream
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*
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted**
Preheat oven to 350°F with rack in middle.
Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.
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.
Notes - I used cognac instead of bourbon. I also left out the butter & just tossed the bread cubes in the custard mixture.
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