 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From the October, 2007 GOURMET MAGAZINE issue. Soft country bread soaked in rich custard. Cozy up on a cold Wintry night with this fragrant spicy pudding. Ingredients:
1 cup heavy cream |
3/4 cup solid pack canned pumpkin |
1/2 cup whole milk |
1/2 cup sugar |
2 large eggs, plus |
1 egg yolk |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground allspice |
1 pinch ground cloves |
5 cups one inch cubed day old baguette or 5 cups crusty french bread |
1/8 cup unsalted butter, melted |
Directions:
1. Preheat oven to 350°F with rack inches.
2. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt and spices in bowl.
3. Toss bread cubes with butter in another bowl,then add pumpkin mixture and toss to coat.
4. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
|
|