Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Ingredients: 6 cups bread cubes (stale or day old); 6 tablespoons butter, melted; 1 12 cups whole milk (don't use milk with lesser amounts of fat, it doesn't come out the same.); 34 cup canned solid-pack pumpkin; 12 cup white sugar; 14 cup brown sugar; 2 large eggs; 1 egg yolk; 12 teaspoon salt; 1 teaspoon ground cinnamon; 12 teaspoon ground ginger; 18 teaspoon ground allspice; 1 pinch ground cloves (or, you could sub pumpkin pie spice for all of these, about 1/2 tablespoon or so.); 12 cup cinnamon baking chips (optional)

14 ingredients

9 steps

Ingredients

6 cups bread cubes (stale or day old)
6 tablespoons butter, melted
1 12 cups whole milk (don't use milk with lesser amounts of fat, it doesn't come out the same.)
34 cup canned solid-pack pumpkin
12 cup white sugar
14 cup brown sugar
2 large eggs
1 egg yolk
12 teaspoon salt
1 teaspoon ground cinnamon
12 teaspoon ground ginger
18 teaspoon ground allspice
1 pinch ground cloves (or, you could sub pumpkin pie spice for all of these, about 1/2 tablespoon or so.)
12 cup cinnamon baking chips (optional)

Directions

1

Preheat oven to 350 F with rack in middle.
2

Whisk together pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
3

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.
4

Transfer to an ungreased 8-inch square baking dish and bake until custard is set, about 50 minutes.
5

After 30 minutes, top pudding with foil to prevent burning.
6

I also sprinkle it with the cinnamon chips about 10 minutes before it comes out.
7

Let it sit for about 10 minutes before serving, and store any leftovers in the fridge.
8

Also, on a sidenote: the recipe I have for cinnamon sauce goes great with this.
9

:).