I recently ran across a simple recipe for Pumpkin Bread Pudding so I was super excited to give it a go as we nestle in to the holiday season. (The original recipe can be found here.) I remember my family gathering old pieces of bread and bread heels to make break pudding when I was a little chiquita, because as an immigrant family we needed something "yum" to soften those rough economic times. Bread Pudding is indeed very comforting and a delicious breakfast and snack.
1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
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 pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon.
- The bourbon is optional but a nice touch!
- I bought a $1 dollar baguette and sliced about 1/2 of it to make the 2 cups of bread cubes.
- While you are preheating the oven, put your tray with the butter in to have it melt.
- Once your butter has melted, toss the 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.
What are you cooking these days?