Pumpkin Bread Pudding

Photo by Scott Phillips

Ingredients

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

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

- 1/4 teaspoon ground ginger
- 3/4 cup canned solid-pack pumpkin
- 1/2 cup whole milk
- 1/2 cup sugar
- 2 large eggs
- 1/4 teaspoon salt
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- 1/2 cup granulated sugar
- 3 large eggs, lightly beaten
- 1 cup 1% low-fat milk
- Cooking spray
- 1/2 cup evaporated fat-free milk
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- 2 teaspoons pumpkin pie spice
- 1 teaspoon grated orange rind
- 1/2 cup raisins
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