Pumpkin Bread Pudding recipe :
1/2 cup sugar
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. allspice
2 15oz cans pumpkin (I used Trader Joe’s Organic Pumpkin)
1 cup heavy cream
1 cup milk
1/2 tsp vanilla
10 cups 1 inch cubes of stale French or Italian bread (I’m thinking a little smaller next time).
Preheat oven 350F.
Stir sugar, salt, cinnamon, ginger, and allspice together. Add the pumpkin. Whisk in the eggs. Whisk in the cream , milk and vanilla. Place the bread in a buttered 3-quart baking pan. Pour milk mixture on top. Toss to coat bread. Place the baking pan in a larger pan and add enough water to the larger pan to reach halfway up the sides of the baking pan. Bake for one hour or until tester inserted into the pudding comes out clean. Serves 6 – 8 (these are really large servings, we get 10 -12)
1 1/4 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Whisk brown sugar and butter in heavy medium sized pan over medium heat until butter is melted.
Whisk in cream and stir until sugar dissolves and sauce is smooth.
(I serve this hot over each serving of Pumpkin Bread Pudding)