Pumpkin Bread Pudding
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Everyday Food, November 2003
- Prep Time 10 minutes
- Total Time 2 hours 10 minutes
- Yield Serves 8
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Ingredients
- Butter, for baking dish
- 1 baguette (8 ounces), sliced 1/2 inch thick
- 4 large eggs
- 1 quart half-and-half
- 1 can (15 ounces) pumpkin puree
- 1 cup packed light-brown sugar
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Confectioners' sugar, for dusting
- Sweetened whipped cream, for serving (optional)
Directions
- Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
- In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
- Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.
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I believe the recipe should be 1 pint, not 1 quart. I have made this before and it is delicious but you are right, too much liquid is stated in the recipe.
There is a serious problem with this recipe.It calls for 1 quart of half and half-that is 4 CUPS of liquid.Look at the other bread pudding recipes and they all call for about the same amount of bread but half the liquid.When I started to make this I ended up having to use twice the amount of bread called for in the recipe. Also, cooking on 300 degrees for 60-70 minutes did not cut it--I baked it for 90 minutes and ended up cranking the temp up to 375. Someone messed up big time on this one.