Home Recipes Desserts Pumpkin Bread Pudding

Pumpkin Bread Pudding

photo by Jennifer Yu

Recipe courtesy Jennifer Yu
of the blog use real butter

Serves 6-8

5 cups day-old baguette or crusty bread, cut into 1-inch cubes
6 tablespoons unsalted butter, melted
¾ cup canned solid-pack pumpkin
1½ cups whole milk (or 1 cup heavy cream and ½ cup whole milk)
½ cup sugar
2 large eggs
1 egg yolk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground allspice
1 pinch ground cloves
2 tablespoons bourbon

Place oven rack in the middle position. Preheat oven to 350˚ F. In a large bowl, toss bread cubes with the melted butter and set aside. Whisk the pumpkin, milk (and cream, if using), sugar, eggs, egg yolk, salt, spices and bourbon together in another large bowl. Pour the pumpkin custard over the bread cubes and toss to coat. Pour into an 8-inch square baking dish and bake 25-30 minutes, until custard sets. (You can also do this in individual ramekins, but the ramekins bake faster, so start checking them after 15 minutes.) Serve with ice cream or Jennifer Yu’s bourbon vanilla sauce (find the recipe at www.userealbutter.com).

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