Photo by Romulo Yanes
Soft cushions of country bread soaked with rich custard—there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
1
cup heavy cream
3
/4 cup canned solid-pack pumpkin
1
/2 cup whole milk
1
/2 cup sugar
2
large eggs plus 1 yolk
1
/4 teaspoon salt
1
/2 teaspoon ground cinnamon
1
/4 teaspoon ground ginger
1
/8 teaspoon ground allspice
Pinch of ground cloves
5
cups cubed (1-inch) day-old baguette or crusty bread
3
/4 stick unsalted butter, melted
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
Step 3
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, 25 to 30 minutes.