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.
