Pumpkin pie gets a real competitor in the pumpkin dessert category with this easy pumpkin bread pudding, adapted from a Gourmet magazine recipe.
1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of nutmeg
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350.
Melt butter and toss bread cubes in butter to coat.
In a seperate bowl, whisk together pumpkin, cream, milk, sugar, eggs, youk, salt and spices.
Pour pumpkin mixture on top of bread cubes.
Pour mixture into baking dish and bake until custard sets, about 25-30 minutes.