Pumpkin Bread Pudding

Everyday Food, 2003

Makes 8 servings

    Butter for baking dish                                         
    1 baguette (8 oz. sliced 1/2 in. thick)                        
    4 large eggs                                                   
    1 quart half and half                                          
    15 ounces pumpkin puree                                        
    1 cup packed light brown sugar                                 
    1 tablespoon pumpkin pie spice                                 
    1 teaspoon vanilla extract                                     
    1/4 teaspoon salt                                              
    Confectioners' sugar for dusting                               
    Whipped cream (optional)                                       

PREP TIME 10 MINUTES/TOTAL TIME 2 HOURS 10 MINUTES

If you don't have pumpkin-pie spice, you can instead use two teaspoons ground cinnamon mixed with one-quarter teaspoon each ground ginger and nutmeg.

SOAKING THE BREAD It's very important to make sure the bread soaks up the flavorfui custard to ensure a velvety consistency.

Preheat oven to 300° Butter an 8-inch square or 2-quart shallow baking dish; set aside.

Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.

In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good (see below). Let soak until bread is saturated, about 25 minutes.

Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.