Pumpkin Bread Pudding Recipe

by Katie Sweeney 4

What's thick, creamy, custardy, and has a strong pumpkin flavor? If you answered pumpkin pie, think again! I'm talking about this fast and easy but oh-so-delicious pumpkin bread pudding recipe.

All you have to do is whisk together the liquid ingredients with traditional pumpkin-pie spices and toss with day-old bread. Then you bake, and in 25 minutes you'll have a warm dessert that's scrumptious enough to be the Thanksgiving finale.

Serve with a heaping scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream and your guests will be happy and satisfied. It's also transportable and can be made ahead, making it a great dessert for entertaining. Get the effortless method now.

From Gourmet

Pumpkin Bread Pudding

Ingredients

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

Directions

1. Preheat oven to 350°F with rack in middle.
2. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
3. 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.

Serves 6.

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