Fall

Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 12 servings
Ingredients: Butter for the pan; 1 loaf challah bread (about 1 pound), cut into 1 ½-inch cubes; 2 cups/480 milliliters whole milk; 1 cup/240 milliliters heavy cream; 1 (15-ounce) can pumpkin purée; 4 large eggs; ½ cup/100 grams granulated sugar; 2 tablespoons pumpkin spice, store-bought or homemade; 1 tablespoon vanilla extract; ¼ teaspoon kosher salt (such as Diamond Crystal); 1½ cups/360 milliliters heavy cream, chilled; 3 tablespoons powdered sugar; 1 tablespoon ground cinnamon or pumpkin spice

Source: NYT Cooking🍰🫕Original ↗

Prep

5 min

Cook

55 min

Total

1 h

Servings

12 servings

Method

01
Heat oven to 350 degrees and butter a 9-by-13-inch baking dish or large gratin dish. Add the bread pieces to the dish.
02
In a large bowl, whisk together the milk, cream, pumpkin purée, eggs, granulated sugar, pumpkin spice, vanilla and salt.
03
Gently pour the custard over the bread and press lightly to cover the bread with the custard. Loosely cover the pan with foil and let the mixture rest for 30 minutes.
04
Bake the bread pudding, still covered with the foil, for 20 minutes, then remove the foil and continue to bake until set at the edges and browned on top, 20 to 25 minutes more. The center will still be a bit wobbly. Set the baking dish on a rack to cool for at least 30 minutes.
05
For the cinnamon cream: In a stand mixer or with a hand mixer, whip the chilled cream, powdered sugar, and cinnamon to medium-stiff peaks. Serve dolloped over warm bread pudding.