Pumpkin Bread Pudding

By jaisarra

Ian Knauer

Ingredients

• 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
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• Pinch of ground cloves
• 5 cups cubed (1-inch) day-old baguette or crusty bread
• 3/4 stick unsalted butter, melted

Preparation

Step 1

Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices 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.