Author: Nancy Baggett
- 4 large eggs
- 1 cup packed light or dark brown sugar, plus 3 tablespoons for sprinkling on pudding
- 1 cup whole or low-fat milk
- 1 cup light or heavy (whipping) cream
- 1 15-ounce can solid-pack pumpkin (not seasoned pie filling)
- 2½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground allspice
- 5½ cups cubed (1/3 inch) crusty, day-old French or Italian bread, crusts removed
- ¾ cup dried, sweetened cranberries,
- Ice cream or lightly sweetened whipped cream or heavy cream for serving, optional
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- Lightly grease a 7-by-11-inch or 10-inch round and 2-inch deep baking dish or coat with nonstick spray.
- In a large bowl using a wire whisk, beat the eggs until frothy and smooth.
- Add the brown sugar, whisking until it dissolves.
- Whisk in the milk, cream, pumpkin, and spices until completely blended and smooth.
- Lightly fold in the bread cubes and cranberries.
- Turn out the mixture into the baking dish.
- Lay a sheet of baking parchment or wax paper on the surface and press down to keep the bread submerged.
- Let stand for 5 to 10 minutes. Peel off and discard the paper.
- Bake, middle rack, for 25 minutes.
- Sprinkle the remaining 3 tablespoons brown sugar over the pudding and
- continue baking just until the center of the pudding is firm when
- lightly tapped, 12 to 17 minutes longer. Transfer to a wire rack. Let
- cool for at least 15 minutes. Serve spooned into bowls.
- Garnish with ice cream, whipped cream, or heavy cream, if desired.The pudding will keep, covered, in the refrigerator for up to 4 days. Reheat to warm before serving.
Recipe by KitchenLane at http://kitchenlane.com/2013/09/celebrate-fall-with-all-american.html
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