Sunday, October 24, 2010
Pumpkin Bread Pudding
From Gourmet, October 2007
Notes: I made a number of substitutions to this recipe with great success. I didn't have cream so I used 2% milk. I didn't miss the extra fat. I was also all out of ground cinnamon, cloves, and allspice, so I used a good amount of pumpkin pie spice. This didn't appear to make any difference. I also sprinkled some on top after it was done, which added a little extra yummyness! Finally, I used salted butter but left out the added salt. This worked just fine. And, as I found out from reading the comments about this recipe, lots of people add chocolate chips and/or raisins. That didn't appeal to me, but then other people add bourbon, which I definitely would have added if I would have had it!
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
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.