Pumpkin-Cinnamon Bread Pudding
Yield: 6-8 servings
Active Time: 25 minutes
Start to Finish: 1 hour, 20 minutes
For this recipe you’ll need:
4 cups of French bread or brioche, crust removed, cut into cubes
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 egg yolks
1 cup pumpkin puree
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
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 350°, 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, 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 about 10 minutes, or 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 drizzle of Whiskey Sauce.