Pumpkin Bread Pudding

Pumpkin Bread Pudding
Photo by Scott Phillips

Ingredients

  • 1 large loaf (1 to 1-½ lb.) day-old challah or other soft, eggy-bread
  • 8 oz. crème fraîche for garnish (optional)
  • 3 large egg yolks
  • 1 tsp. pure vanilla extract
  • 1 Tbs. softened unsalted butter
  • 3 oz. (½ cup) dried cranberries or golden raisins
  • 2/3 cup packed light brown sugar
  • + 8 more ingredients
    • 1 tsp. ground cinnamon
    • 1-½ cups heavy cream
    • 8 oz. (1 cup) canned pure solid-pack pumpkin (not pumpkin pie filling)
    • 3 large eggs
    • ½ tsp. table salt
    • 1-½ cups whole milk
    • ½ tsp. freshly grated nutmeg
    • ¼ cup granulated sugar

Heat a kettle of water. Position an oven rack on the middle rung and heat the oven to 350°F. With the softened butter, grease a 2-1/2-quart ceramic baking dish or casserole that’s 3 inches deep. Dust the inside with 2 Tbs. of the granulated sugar. Tap out and discard the excess. Trim the ends of...

View full recipe at Fine Cooking

Comments

Variations on Pumpkin Bread Pudding

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