Thursday, October 30, 2008

Pumpkin bread pudding celebrates Halloween

We’re amazed at the number of pumpkin bread puddings we’ve come across in our travels. They come plain and also dolled up with nuts, chocolate chips, and dried cranberries, just to name a few variations.

Today’s recipe comes from Gourmet, which is a great endorsement. They describe it as “sultry” with “soft cushions of country bread soaked with rich custard.” Mmmmmmmm. This is definitely one to savor as we enter the chilly season here in New England.


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

Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Makes 6 servings.
(Gourmet, October 2007, Ian Knauer; also

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