Pumpkin Bread Pudding
Author: Nancy Baggett
Ingredients
  • 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
Instructions
  1. Position a rack in the middle of the oven and preheat to 325 degrees F.
  2. Lightly grease a 7-by-11-inch or 10-inch round and 2-inch deep baking dish or coat with nonstick spray.
  3. In a large bowl using a wire whisk, beat the eggs until frothy and smooth.
  4. Add the brown sugar, whisking until it dissolves.
  5. Whisk in the milk, cream, pumpkin, and spices until completely blended and smooth.
  6. Lightly fold in the bread cubes and cranberries.
  7. Turn out the mixture into the baking dish.
  8. Lay a sheet of baking parchment or wax paper on the surface and press down to keep the bread submerged.
  9. Let stand for 5 to 10 minutes. Peel off and discard the paper.
  10. Bake, middle rack, for 25 minutes.
  11. Sprinkle the remaining 3 tablespoons brown sugar over the pudding and
  12. continue baking just until the center of the pudding is firm when
  13. lightly tapped, 12 to 17 minutes longer. Transfer to a wire rack. Let
  14. cool for at least 15 minutes. Serve spooned into bowls.
  15. 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