Spiced Pumpkin Bread Pudding

By Stef -

I got this recipe and pic from Fine Cooking (I have a subscription) and really liked it. I would give it an 8.5.

Spiced Pumpkin Bread Pudding

  • Softened unsalted butter, for the dish
  • 2 15-oz. cans pure pumpkin purée
  • 2 cups whole milk I used 1%
  • 2 cups heavy cream
  • 2 cups packed dark brown sugar I used 1 3/4 C
  • 8 large eggs
  • 1 Tbs. pure vanilla extract
  • 1 Tbs. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. fine sea salt
  • 1/2 tsp. ground cloves
  • 1-1/2 lb. challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 16 cups) I used french bread
  • Confectioners’ sugar, for dusting (optional) I didn't do this
  • Unsweetened or lightly sweetened whipped cream, for serving
Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x13-inch (or similar) baking dish.
Whisk the pumpkin, milk, cream, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and cloves in a very large bowl until well blended. Fold in the bread cubes and let sit at room temperature for 15 minutes so the bread can absorb some of the custard. Re-toss and transfer the mixture to the prepared dish. (If making ahead, cover and refrigerate for up to 24 hours.)
Bake until a skewer inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool slightly, at least 20 minutes.
Serve warm or at room temperature, dusted with confectioners’ sugar, if you like, and accompanied by the whipped cream.

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