If you think the combination of bread pudding and pumpkin pie sounds delicious, then you will love this pumpkin bread pudding. This dessert takes small chunks of bread and soaks them in a rich and spicy pumpkin flavored custard. The flavor is terrific.
Prepare time 30mins
Cook time 40mins
5 cups cubed (1-inch) French loaf
3/4 cup unsalted butter, melted
2/3 cup canned solid-packed pumpkin
1 cup heavy cream
1/4 cup whole milk
1/2 cup sugar
3 large eggs
1/4 teaspoons salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1. Preheat oven to 350F with rack in middle.
2. In a medium bowl, combine cream, pumpkin, milk, sugar, eggs, salt and spices.
3. In another bowl, combine bread cubes with butter, and then pour pumpkin mixture over bread.
4. Transfer to an 8-inch square baking dish and bake until custard is set, about 40 minutes.
Of course, bread pudding is all about the bread, and the type and freshness of the bread you use will affect the taste and texture of the finished pudding. So remember that pieces of bread that are a day old and have a firm texture will keep their shape better than pieces of bread that are fresh or have a really soft texture. Also, leaving the crusts on the bread will make the bread pudding more chewy than if they are removed. Some good choices are a day old baguette, French, Italian, whole wheat, Brioche, Challah, Panettone, or you can even use Croissants. I like to cut the bread into bite sized chunks and I also like to add some chopped pecans to the bread pudding. You could use other types of nuts or even dried fruits like raisins, currants, dried cranberries or cherries, figs, prunes, or dates. You could even add some chunks of chopped apples or pears.
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