Oct 12, 2017

Pumpkin Bread Pudding

1 C.    Heavy cream
¾ C.   Canned solid-pack pumpkin
½ C.   Whole milk
½ C.   Sugar
2   Large eggs plus 1 yolk
¼ tsp.  Salt
½ tsp.  Ground cinnamon
¼ tsp.  Ground ginger
1/8 tsp. Ground allspice
Pinch  Ground cloves
5 C.     day old croissants or white bread pieces

Preheat oven to 350°F with rack in middle.

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

Put the bread or croissants pieces in a bowl then add the pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish, cover with foil, put on a sheet pan, add water in the bottom  and bake in the oven until custard is set, 25 to 30 minutes.

Serve with caramel sauce and cold whipped cream

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