Pumpkin Bread Pudding
I have this new found obsession with all things fall.
So what with it being the end of October, (happy November, everyone!) and day lights saving, I feel like I need to squeeze in all the fall I can before winter rushes in. Which brings me to….Pumpkin Bread Pudding.Ingredients!
While you’re preheating your oven (350°F), melt 3/4 stick of butter in an 8×8 pan. If you’re like me and don’t HAVE an 8×8 pan, try a 9inch pie plate.
Add your 5 cups of cubed bread to your butter. Toss to cover thoroughly.
In a separate bowl, whisk together all of the remaining ingredients.
Pour custard mixture over buttered bread cubes. Stir to make sure everything is evenly coated.
Bake in oven for 25-30 minutes, until custard has set.
Who says we can’t have bread pudding in the middle of the afternoon? It’s dark out anyways!
This recipe is really, really delicious. Perfect comfort sweet for those chilly nights (or days). It has a pumpkin pie-esque, spicy creaminess that melts in your mouth, with the crunch of toasty baguette. Amazing.
Go try it! Go!
Recipe (adapted from Smitten Kitchen, http://smittenkitchen.com/2007/10/pumpkin-bread-pudding/)
1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk) (Or, if you’re like us and only have non fat, 1 cup heavy cream and 1/2 cup skim milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
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
While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.
Wishing you a happy fall,