Nov 19, 2012

RECIPE: Pumpkin Bread Pudding

This is a family favorite and a must for us in the fall. It is gone quickly with little or no leftovers. Best served with fresh whipped cream!

I set out to take pictures as I was making it. I managed to take 2! Cooking and taking pictures at the same time is not my forte. Since it is a pretty simple and straight forward recipe, I do't think a picture tutorial is really needed anyways.


2 cups heavy cream
1 (15 oz) can solid pack pumpkin
1 cup whole milk
1 cup sugar
5 large eggs
½ t salt
1 t cinnamon
½ t ginger
¼ t allspice
⅛ t ground cloves
1 baguette loaf or other crusty bread, day old, cubed to make 10 cups
¾ cup butter, melted

Preheat oven to 350f with rack in middle.  Whisk together cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl. Toss bread cubes with melted butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 9”x13” pan and bake until custard is set (30+ minutes). 

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