Pumpkin is so yummy. It’s one of those things that says happy to me. Pumpkin pie comes at the beginning of the holiday rush and is reminiscent of all things holiday. Since bread pudding is one of my favorite treats, I worked out a recipe for this favorite dish with luscious pumpkin. This recipe is best with pasture raised eggs–of course!
This was really easy and fun for the season. That being said, why wait for fall to enjoy pumpkin? It’s readily available canned year round. I can a bunch every year myself to enjoy whenever.
6 cups 1 inch cubed French bread
4 eggs and an addition yolk for decadence
1/2 cup sugar
1/2 cup brown sugar
1/14 cup milk or nut milk
3/4 cup cream
1 cup pumpkin (canned or freshly baked)
1/2 tsp nutmeg
1 tsp cinnamon
dash of allspice
1/4 tsp salt
1/4 tsp vanilla
1/4 cup butter cut into pieces
- Grease a 3 quart baking dish and throw the bread in.
- Whip eggs and sugar for 2 minutes.
- Add next 10 ingredients and mix until combined.
- Pour mixture over bread. Let sit for one hour covered. Check halfway through to make sure all the bread is getting the chance to soak up the mixture. You can turn over the mixture to get the top to the bottom for soaking if necessary.
- Preheat oven to 350
- Sprinkle butter over the top of bread.
- Bake for 30-45 minutes. You want the top golden brown and the custard set. It will be a little soft and glistening in the middle. The pudding will continue to cook as it cools.