Pumpkin Bread Pudding
If you don't have pumpkin-pie spice, you can instead use 2 teaspoons ground cinnamon mixed with 1/4 teaspoon each of ground ginger and nutmeg. It's very important to make sure the bread soaks up the flavorful custard to ensure a velvety consistency.
- 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)
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.
SourceEveryday Food, November 2003