Serves6
- Active time:15 min
- Start to finish:45 min
October 2007
Soft cushions of country bread soaked with rich custard—there’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
-
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 a bowl.
-
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, 25 to 30 minutes.