Pumpkin Bread Pudding

TCB’s recipe

4 cups whole milk
1 cup heavy cream
5 eggs
4 egg yolks
1 15-ounce can pumpkin puree
1 cup brown sugar
½ tsp ground cloves
1 teaspoon ginger
dash freshly grated nutmeg
2 tablespoons bourbon
pinch sea salt
1 tablespoon vanilla paste
1 loaf of French bread or brioche, cubed

Preheat oven to 400 and butter one large or two medium baking dishes.  Heat milk and cream in a saucepan over a medium-low flame until tiny bubbles appear. Remove from heat. Whisk the eggs, yolks, pumpkin puree, brown sugar, cloves, ginger, nutmeg, bourbon, salt and vanilla together in a large mixing bowl. Gradually temper the warm cream and milk into mixture. Stir the bread into the custard and allow the bread to soak in the custard for at least 20 minutes, until the liquid is absorbed. Pour into the prepared baking dish(es) and bake until the custard is set and the bread in the middle of the dish only slightly jiggles, about 35-40 minutes. Dust with powdered sugar.


One thought on “Pumpkin Bread Pudding

  1. Pingback: Pumpkin Cream Cheese Pancakes | CookSmarts

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