Oh heyyyyyy, looks like it’s that time again. Pumpkin time! Even though I know damn well I can eat pumpkin food all year long I specifically reserve it for October through January. It makes me feel festive and happy and autumnal. What we lack in weather we make up for with pumpkin…or something. So, my friends, here is a recipe that I developed for my husband and his love of bread pudding. Pumpkin spice and everything nice. Seriously though.
First, you’ll need bread. Apparently pumpkin bread isn’t a thing so I had to make my own. ALL PUMPKIN, ALL THE TIME. If you can find pumpkin bread by all means go for it. Regular challah or brioche would work too. I guess. This pumpkin egg bread is super easy to make and perfect for bread puddings.
Cut about 2/3 of the bread into cubes and let sit over night or put in a very low oven (about 170 degrees) for a couple of hours. You want the bread to be a little stale so it soaks up all of the nice pumpkin custard you’re about to make.
Pumpkin Custard Filling
- 1 1/4 cups firmly packed dark brown sugar
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 2 cups pumpkin puree
- 4 eggs
- 1 1/2 cup heavy cream
- 1 cup milk
Whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk. Continue whisking to combine.
Lightly grease a casserole dish or baking pan and pour filling over the bread pieces.
Mix it up and let sit for about 30 minutes so the bread soaks it all in. Pre-heat oven to 375 degrees. Cover pudding with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until mixture is set.
Let it sit for about 5 minutes before serving. Top it with ice cream, whipped cream, or whatever else you want because I declare there are no rules for garnishes! Eat up!