Quick and easy to prepare (don’t let all the instructions fool you), this recipe can be prepared up to several days ahead of time and is delicious served with vanilla ice cream or sweetened whipped cream.
- ¾ cup milk, whole or low fat
- ½ cup heavy cream
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¾ cup firmly packed light brown sugar
- 1 cup pumpkin puree
- 6 cups stale bread cubes (1/2” cubes)
- ½ cup dried cranberries
- ¼ cup almond liqueur such as Amaretto, optional
Heat oven to 350°F; butter a 9” square baking pan. Set aside.
Pour the milk and cream into a small saucepan and cook over medium heat stirring occasionally until small bubbles form around the edge of the pan, just before the mixture comes to a boil. Remove saucepan from the heat.
Place the eggs, vanilla, pumpkin pie spice, brown sugar and pumpkin puree in a medium bowl and whisk to combine. Add the hot milk mixture and whisk to combine.
Place the bread cubes in a large bowl and add the pumpkin/milk mixture, cranberries and liqueur. Stir to combine. Allow to sit, stirring occasionally, until it absorbs most of the liquid, about 20 minutes. Transfer the bread mixture to the prepared baking pan.
Make a water bath by placing the baking pan in a larger pan and place water in the larger outer pan so that it comes halfway up the side of the smaller pan. Bake the bread pudding in the water bath until it is set and golden, 40 to 45 minutes.
Carefully remove the smaller pan from the water bath and place the pan on a wire rack to cool for 30 minutes. Serve warm. Yields 1- 9″ square pudding.
Chef’s Notes: Don’t skimp on the type of bread for cubes here; I like to use a good, bakery quality sourdough or other type of artisan bread
Recipe courtesy of Bev Shaffer