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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. 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. :).
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