Pumpkin & Spice Bread Pudding

By cook_kjacook_kja

Ingredients

• 1 loaf Pumpkin Spice Bread (see recipe under breads)
• 4 Lg Eggs
• 4 Egg Yolks
• 1/2 C Sugar
• 2 Tbsp Sugar
• 1/4 C Canned unsweetened pumpkin
• 2 Tsp lemon zest
• 1/4 Tsp Salt
• 2 C milk
• 1 1/2 C Whipped cream
• Whipped cream or vanilla ice cream

Preparation

Step 1

Preheat oven to 400 degrees. Cut Pumpkin Spice bread in 1/2 inch cubes with a serrated knife. Spread cubes in a single layer on a lightly greased jelly roll pan. Bake for 11-14 minutes or until lightly toasted. Remove cubes from oven, set aside. Reduce oven temperature to 350.

Whisk together eggs, egg yolks, 1/2 C sugar, pumpkin, zest, and salt in a large mixing bowl until well blended. Whisk in milk, and 1 1/2 C whipped cream until blended.

Add toasted pumpkin bread cubes to custard mixture, stirring gently to moisten evenly. Let stand 20 minutes.

Grease an 11x7 inch baking dish. Pour bread pudding mixture into baking dish, spreading evenly; sprinkle with remaining 2 Tbsp sugar.

Pour hot tap water to a depth of 3/4 inch in a roasting pan. Place roasting pan in oven, and place dish containing bread pudding in center of roasting pan. Bake at 350 degrees for 1 hour 10 minutes or until set at center. Let stand 10 minutes before serving. Serve warm with whipped cream or ice cream.

I desired, can make this several hours ahead and reheat it just before serving.