Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Ingredients: Butter, for baking dish; 1 baguette (8 ounces), sliced 1/2 inch thick; 4 large eggs; 1 quart half-and-half; 1 can (15 ounces) pumpkin puree; 1 cup packed light-brown sugar; 1 tablespoon pumpkin-pie spice; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Confectioners' sugar, for dusting; Sweetened whipped cream, for serving (optional)

11 ingredients

3 steps

Ingredients

Butter, for baking dish
1 baguette (8 ounces), sliced 1/2 inch thick
4 large eggs
1 quart half-and-half
1 can (15 ounces) pumpkin puree
1 cup packed light-brown sugar
1 tablespoon pumpkin-pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving (optional)

Directions

1

Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
2

In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
3

Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners'; sugar and topped with whipped cream, if desired.