Pumpkin Bread Pudding

11 Oct 2018

Recipe courtesy Jennifer Yu of the blog use real butter Serves 6-8 Ingredients 5 cups day-old baguette or crusty bread, cut into 1-inch cubes 6 tablespoons unsalted butter, melted ¾ cup canned solid-pack pumpkin 1½ cups whole milk (or 1 cup heavy cream and ½ cup whole milk) ½ cup sugar 2 large eggs 1 egg yolk ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger 1/8 teaspoon ground allspice 1 pinch ground cloves 2 tablespoons bourbon Directions Place oven rack in the middle position. Preheat oven to 350˚ F. In a large bowl, toss bread cubes with the melted butter and set aside. Whisk the pumpkin, milk (and cream, if using), sugar, eggs, egg yolk, salt, spices and bourbon together in another large bowl. Pour the pumpkin custard over the bread cubes and toss to coat. Pour into an 8-inch square baking dish and bake 25-30 minutes, until custard sets. (You can also do this in individual ramekins, but the ramekins bake faster, so start checking them after 15 minutes.) Serve with ice cream or Jennifer Yu’s bourbon vanilla sauce (find the recipe at www.userealbutter.com).
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