Monday, November 15, 2010

Saturday Morning...Pumpkin Bread Pudding

Pumpkin Bread Pudding Recipe:
Adapted from Smitten Kitchen Blog
1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
1 can (14 oz) solid-pack pumpkin
1/2 cup sugar
3 large eggs  
1/2 teaspoon salt
1/4 cup raisins or craisins
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) whole wheat, day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices, and raisins in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an un-greased 8-inch square or round baking dish and bake until custard is set, 25 to 30 minutes.

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