"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

PUMPKIN BREAD PUDDING Recipe

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This recipe for PUMPKIN BREAD PUDDING, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Tuesday, October 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus l.yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
pinch of ground cloves
5 cups cubed (I-inch) day-old
baguette or crusty bread
3/4 stick unsalted butter, melted

Directions:
Directions:
Preheat oven to 350F with rack in middle
Whisk together cream, pumpkin, milk, sugar,.eggs, yolk, salt, and spices in a.bowl. Toss bread cubes with butter in another bowl /then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. This goes well with a Hot Butter Rum Sauce. See Vickie's Cranberry Pudding Cake in this book for the recipe.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Soft cushions of country bread soaked with rich custard-there's no better dessert; to cozy up with on a chilly autumn evening than this sultry bread
pudding, fragrant with warm spices.

 

 

 

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