Pumpkin Bread Pudding
Photo © Deb Perelman
- 1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
- 3/4 cup canned solid-pack pumpkin
- 1/2 cup sugar
- 2 large eggs plus 1 yolk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 2 tablespoons bourbon (optional)
- 5 cups cubed (1-inch) day-old baguette or crusty bread
- 3/4 stick unsalted butter, melted (can skip this step if using the second set of instructions)
- Produce
- Ginger, ground (1/2 teaspoon)
- Solid-pack pumpkin, canned (3/4 cup)
- Cooking & Baking
- Allspice, ground (1/8 teaspoon)
- Cinnamon, ground (1 teaspoon)
- Cloves, ground (1 Pinch)
- Salt (1/2 teaspoon)
- Sugar (1/2 cup)
- Bread & Baked Goods
- (1-inch) day-old baguette or crusty bread, day-old (5 cups)
- Dairy
- Butter, unsalted (3/4 stick)
- Whole milk (1 1/2 cups)
- Refrigerated
- Eggs plus 1 yolk, large (2)
- Beer, Wine & Liquor
- Bourbon (2 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 18, 2007 (5 years ago).
197 people saved this recipe.
