Monday, November 17, 2008

Pumpkin Bead Pudding

Bread Pudding used to be one of my favorite holiday desserts, along with Pumpkin Pie. So I thought this recipe that puts them both together was just awesome!

• 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.