Pumpkin Bread Pudding

Submitted by SJay93

"Originally got this recipe from Gourmet magazine...and tweaked it a little to my own tastes. It's delicious this time of year especially. I would definitely recommend using a very crusty type of bread for this--like a day old french baguette or maybe even some stale challah. I just buy a loaf of french from panera and use half of it."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 6 cups bread cubes (stale or day old)
• 6 tablespoons butter, melted
• 1 1⁄2 cups whole milk (don't use milk with lesser amounts of fat, it doesn't come out the same.)
• 3⁄4 cup canned solid-pack pumpkin
• 1⁄2 cup white sugar
• 1⁄4 cup brown sugar
• 2 large eggs
• 1 egg yolk
• 1⁄2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄8 teaspoon ground allspice
• 1 pinch ground cloves (or, you could sub pumpkin pie spice for all of these, about 1/2 tablespoon or so.)
• 1⁄2 cup cinnamon baking chips (optional)

directions

1. Preheat oven to 350° F with rack in middle. Whisk together pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
2. 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, about 50 minutes. After 30 minutes, top pudding with foil to prevent burning.
3. I also sprinkle it with the cinnamon chips about 10 minutes before it comes out. Let it sit for about 10 minutes before serving, and store any leftovers in the fridge.
4. Also, on a sidenote: the recipe I have for cinnamon sauce goes great with this. :).

Reviews

[BothFex]

Sooooo awesome, but I had to make a few changes... I didn't have any crusty bread, what I did have was a whole mess of old hot dog buns. I cut up the 6 cups worth as stated in the recipe and toasted them in them in the oven. When I mixed them with the custard I had a lot more custard then bread so threw in a few more cups of bread cubes (2-3 cups, till it looked/felt "right"). <br/><br/>For the custard: I had only medium eggs so I used 3 whole instead of the 2 large and 1 yolk. My family had used up all my brown sugar without telling me so in place of the 1/4 cup of brown sugar called for I used 1/8 cup more white sugar and an 1/8 cup molasses. And finally I subbed out the allspice and clove for fresh nutmeg and a splash of hazelnut liquor. Omitted the cinnamon chips, BUT once the pudding was in the greased pan I topped it with a generous sprinkling of raw sugar and a few shakes of cinnamon.<br/><br/>DELISH! The molasses added a nice background flavor, will add again. Texture was perfect. Family added caramel sauce, but I thought the pudding was best plain. Dessert or breakfast this is a treat! I will totally make again (I still have a bunch of hot dog buns that need using up). ;)