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Pumpkin Bread Pudding
INGREDIENTS:
1 lb brioche bread loaf
1 15oz can puréed pumpkin
1 ½ cups evaporated milk
¾ cup half & half
½ cup dark brown sugar
½ cup granulated sugar
4 eggs
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp grated nutmeg
¼ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp salt
INSTRUCTIONS:
1) Cut the brioche bread loaf into 1-inch squares. (Tip: If you have the time, allow the bread pieces to sit at room temp uncovered for a few hours so the custard soaks in even better.)
2) To a mixing bowl, add the puréed pumpkin, evaporated milk, half & half, dark brown sugar, granulated sugar, eggs, cinnamon, freshly grated nutmeg, ground ginger, allspice, cloves, a dash of salt, and vanilla extract. Whisk well until smooth.
3) Add bread pieces to an extra-large mixing bowl, and pour the custard all over the bread. Gently toss to get all of the bread evenly coated, then let it sit for 20 minutes.
4) Preheat oven to 350 degrees Fahrenheit.
5) Transfer the pumpkin bread pudding mixture into a lightly greased 9-inch by 9-inch baking dish.
6) Bake for 50-55 minutes. Remove from the oven and allow to rest for 15 minutes before serving.
Recommendation: Serve warm with vanilla ice cream and salted caramel sauce.
Enjoy!
