Pumpkin Bread Pudding

By Texaschef11

Ingredients

• 1 1/2 cup whole milk or half and half
• 3/4 cup canned solid-pack pumpkin
• 1/2 cup brown sugar
• 2 large eggs plus 1 yolk
• 1/4 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/4 tsp grated nutmeg
• 5 cups cubed (1-inch) day-old baguette or crusty bread

Preparation

Step 1

1. Preheat oven to 325 degrees. Whisk all the ingredients except the bread in a medium sized bowl, until well combined. Fold in the cubed bread and pour into an 8 X 8 baking dish.

2. Place the baking dish into a larger pan and add enough water to come halfway up the sides of the baking dish. Bake for about 30-35 minutes, until the custard is set. Let cool for at least 15 minutes before serving.

Makes 6 servings

Note: To make this more decadent, use 1 c cream and 1/2 c milk, and toss the bread crumbs in 3/4 c melted butter before mixing with the custard.

Note 2: I served it with a quick caramel sauce… about 1/2 c sugar cooked until golden brown, whisk in 1/2 c heavy cream.