Recipe for PUMPKIN BREAD PUDDING - Martinsville Bulletin

PUMPKIN BREAD PUDDING
Desserts
Contributed by: Lisa Fultz
Ingredients: 1 cup heavy cream 3â�„4 cup canned solid-pack pumpkin 1â�„2 cup whole milk 1â�„2 cup sugar 2 large eggs plus 1 yolk 1â�„4 teaspoon salt 1â�„2 teaspoon cinnamon 1â�„4 teaspoon ground ginger 1â�„8 teaspoon ground allspice Pinch of ground cloves 5 cups cubed (1-inch) day-old baguette or crusty bread 3â�„4 stick unsalted butter, melted
Preheat oven to 350 degrees with rack in 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 to 30 minutes. Good with Whiskey Sauce drizzled over it. See recipe below. WHISKEY SAUCE 4 TBS butter, softened 1â�„2 cup sugar 1 egg, beaten 2 TBS whiskey, Bourbon or brandy, or a little more Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon or brandy.
(This recipe was contributed as part of a "Cook of the Week" feature.)