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Pumpkin Cinnamon Bread Pudding

Embrace the flavor of pumpkin and try this twist on bread pudding.

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Yield: 6-8 servings

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Active Time: 25 minutes
Start to Finish: 1 hour, 20 minutes

For this recipe you’ll need:

4 cups French bread or brioche, crust removed and cut into cubes
4 eggs
4 egg yolks
1 1/2 cups whole milk
1 cup pumpkin puree
1 1/2 cups heavy whipping cream
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash freshly grated nutmeg
2 tablespoons bourbon or dark rum
Pinch sea salt
1 tablespoon vanilla extract

Lay the cubed bread out on a sheet tray and allow to dry for about 2 hours
Preheat the oven to 350º, and butter a large baking dish.
Heat the milk and cream in a saucepan over medium-low heat until tiny bubbles appear. Remove from the heat.
In a large bowl whisk together the eggs, yolks, pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, bourbon, salt and vanilla.
Gradually temper the warm cream and milk mixture into the egg base until well combined.
Stir the bread to the custard, and allow the bread to soak in the custard for at least 20 minutes, until the liquid is absorbed.
Pour into the prepared baking dish and bake until the custard is set and the bread in middle of dish only slightly jiggles, 35 to 40 minutes.
Allow to cool for about 20 minutes. Serve with a generous dusting of powdered sugar.