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Author Notes: Bread pudding is the ultimate winter comfort dessert. The pumpkin, fall spices, and white chocolate make for a pudding that’s out of this atmosphere. The pumpkin also lends it’s beautiful orange color to the dessert which makes it that much more beautiful. I thought about making a white chocolate sauce to pour atop each piece, but when I tried it plain I decided to refrain. It’s too good to mess with. —Amanda Shulman
- 1 french baguette, crusty and preferably a little stale (about 6 cups of cubed squares)
- 2 eggs
- 1 cup heavy cream
- 15 ounces canned pumpkin, about 1 1/2 cups
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 1/2 cups white chocolate chips
- Cut the bread into 2 inch pieces. Arrange it into a casserole dish so the whole dish is covered. Stacking is encouraged.
- In a bowl, combine the eggs, cream, and milk. Whisk until eggs are well beaten. Furiously whisk in the pumpkin and sugar. Once well combined add the spices.
- Sprinkle your white chocolate chips on top of the bread and use your hands to distribute them throughout the chunks, leaving some on top.
- Pour the pumpkin mixture over the bread. Make sure you coat EVERY piece of bread with the orange liquid (nothing worse then dry spots in bread pudding). Use your hand or a wooden spoon to press down on the top of the bread to ensure that each piece gets soaked. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350. Bake bread pudding for about 40 minutes, until a toothpick inserted comes out clean. It should be fluffy, crusty on the top, and moist but not seeping liquid in the center. Let it rest for 10 minutes then cut yoself a piece.