Spiced Pumpkin Bread Pudding

                                                        Spiced Pumpkin Bread Pudding
                                              (from Fine Cooking Magazine)


2  15-oz. cans pure pumpkin puree

2 cups whole milk

2 cups heavy cream

2 cups packed dark brown sugar

8 large eggs

1 Tbsp. pure vanilla extract

1 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. freshly grated nutmeg

1 tsp. fine sea salt

1/2 tsp. ground cloves

1 1/2 lb. challah brioche, or other soft egg bread, cut into 1-inch cubes (about 16 cups)

Confectioner's sugar, for dusting (optional)

Unsweetened or lightly whipped cream, for serving

Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter a 9 X 13-inch (or similar) baking dish.

Whisk the pumpkin, milk, cream, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and cloves in a very large bowl until well blended. Fold in the bread cubes and let sit at room temperature for 15 minutes so the bread can absorb some of the custard. Re-toss and transfer the mixture to the prepared dish. (If making ahead, cover and refrigerate for up to 24 hours.)

Bake until a skewer inserted in the center comes out clean, 40-45 minutes. Transfer to a rack to cool slightly, at least 20 minutes.

Serve warm or at room temperature, dusted with confectioner's sugar (optional), and accompanied by the whipped cream.

Serves 12.