another great fall recipe... this one's a dessert. i'm a bit partial to pumpkin flavor, if you couldn't tell. enjoy!
pumpkin bread pudding
courtesy gourmet magazine, ian knauer
makes 6 servings
1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
pinch of ground cloves
5 cup scubed (1-inch) day old baguette or crusty bread
3/4 stick unsalted butter, melted
preheat oven to 350 degrees with rack in the middle.
whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.
transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25-30 minutes.
My Beauty Uniform: Alison Roman
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