Out of season, but tried and it's good enough to share. Photographed recipe at an appt. Don't know the source. Sorry.
Pumpkin Bread Pudding
Serves 6
“Soft cushions of country bread soaked with rich custard—there’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.”
1 c heavy cream
3/4 c canned solid-pack pumpkin
1/2 c whole milk
1/2 c sugar
2 large eggs plus 1 yolk
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
Pinch of ground cloves
5 c cubes (1”) day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350 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 mixtures and toss to coat. Transfer to an ungreased 8-inch square baking pan and bake until custard is set, 25 to 30 minutes.
Pumpkin Bread Pudding
Serves 6
“Soft cushions of country bread soaked with rich custard—there’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.”
1 c heavy cream
3/4 c canned solid-pack pumpkin
1/2 c whole milk
1/2 c sugar
2 large eggs plus 1 yolk
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
Pinch of ground cloves
5 c cubes (1”) day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350 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 mixtures and toss to coat. Transfer to an ungreased 8-inch square baking pan and bake until custard is set, 25 to 30 minutes.