The Village Pumpkin Patch is open for you to find your unique canvas for your autumn creations. Here is a great recipe we wanted to share to help you get in the mood for fall!
Spiced Pumpkin Bread Pudding – from CookFresh
The simplicity of this one-bowl dessert belies how satisfying it is. Serve it slightly warm or at room temperature with whipped cream and graciously accept all the compliments that come your way. ~ Serves 12
- Softened unsalted butter, for the dish
- 2 15-oz cans pure pumpkin puree
- 2 cups whole milk
- 2 cups heavy cream
- 2 cups packed dark brown sugar
- 8 large eggs
- 1 Tbs. pure vanilla extract
- 1 Tbs. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. freshly grated nutmeg
- 1 tsp. fine sea saft
- 1/2 tsp. ground cloves
- 1 1/2 lb. challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 16 cups)
- Confectioners’ sugar, for dusting (optional)
- Unsweetened or lightly sweetened whipped cream, for serving
Position a rack in the center of the oven and heat the oven to 350 degrees Fahrenheit.
Butter a 9×13-inch (or similar) baking dish.
Whisk the pumpkin, milk, cream, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and cloves in a very large bowl until blended. Fold in the bread crumbs and let sit at room temperature for 15 minutes so the bread can absorb some of the custard. Re-toss and transfer the mixture to the prepared dish. (If making ahead, cover and refrigerate up to 24 hours).
Bake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool slightly, at least 20 minutes.