Pumpkin Bread Pudding

By Julie-4

The beautiful thing about bread pudding is that it can’t fall like a soufflé or fail to set like a flan. it’s very forgiving,
which is perfect if you’re a baker like me who gets impatient with too much precision! i like to make this with a dense,
well-structured bread such as a day-old rustic French or italian loaf or, at christmastime, panettone. you can bake it in
individual ramekins if you prefer; just reduce the baking time to 40 minutes and place the ramekins on a baking sheet.
Be sure to pole the pudding to see if any uncooked custard bubbles up from the bottom before removing it from the oven.

Ingredients

• 4 cups whole milk
• 2 1/4 cups heavy cream
• 8 large eggs
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 (15-ounce) can pumpkin purée
• 1/2 pound bread, sliced thick and torn into large chunks
• Butter and brown sugar for preparing the pan
• 2 tablespoons confectioners’ sugar
• You’ll Need: one 9 x 5-inch loaf pan

Details

Servings 8

Preparation

Step 1

1. combine the milk, 1/4 cup cream, eggs, granulated sugar,
cinnamon, cloves, nutmeg and pumpkin purée in a large bowl.
Whisk until smooth. add the bread and stir to be sure all the
bread is evenly moistened. cover and let soak at least 4 hours
or overnight in the refrigerator.
2. preheat the oven to 275 degrees. Butter a 9 by 5-inch loaf
pan and dust with brown sugar.
3. ladle the pudding mixture into the loaf pan or ramekins
and bake until set, about 1 1/2 hours. Whip the 2 cups of
cream and confectioners’ sugar together just until it forms
soft mounds. cut the pudding in slices, top with a dollop of
whipped cream, and serve warm.