Pumpkin Bread Pudding
- 2 large eggs plus 1 yolk
- 1/2 cup sugar
- 3/4 cup canned solid-pack pumpkin
- 1/2 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg best if freshly grated!
- Day old challah bread 4 cups cubed
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together eggs and sugar. Add pumpkin, milk, cream, cinnamon, ginger, and nutmeg. Stir in the cubed bread into the custard, making sure to coat each piece. Let sit for at least 30 minutes--I like to stir it every 10 minutes and lightly press on the bread to help it soak up the custard.
Spoon mixture into 4 ramekins so that the bread comes above the top about 1/2 - 1 inch. Place on a baking sheet and bake for about 20-25 minutes or until set.
I like to let them cool for a few minutes before serving...as not to burn my guests' mouths! You can also refrigerate and heat them up in the oven to reserve!