PUMPKIN BREAD PUDDING

It’s 95 degrees outside (the hardships of life in LA) but my body knows it’s fall. Fall is essentially all about pumpkin. Pumpkin is just dandy for bread pudding. Bread pudding is for lovers. By the transitive property, fall is for lovers.

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PUMPKIN BREAD PUDDING 

for 6 servings, recipe from Gourmet:
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) crusty brioche or baguette
3/4 stick unsalted butter, melted

Preheat the oven to 350°F with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl. Toast the bread cubes until golden and toss 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, 25 to 30 minutes (I prefer a deep golden brown). Serve hot with ice cream.

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4 thoughts on “PUMPKIN BREAD PUDDING

    1. Hi Sara! So the truth is that I always overshoot on this and use extra brioche for croutons or toast. But 3/4 lb. brioche typically yields 8 cups. 1/2 lb. would yield 5. It can be hard to find brioche loaves that big, so challah works just as well.

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