Pumpkin Bread Pudding

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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 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)

Recipe

• 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. :).