Oh, my. This is one of those items that I could stand over the stove and eat by myself, in shame, for quite some time. Fortunately, when we had company over for dessert last night it worked out to exactly the right amount to serve everyone present and so saved me guilty leftovers. Whew.
Found it originally on Smitten Kitchen, who poached it from Gourmet, and I have taken the best of both recipes to give you today. You are welcome.
Pumpkin Bread Pudding
1 1/2 cups heavy cream
3/4 cup canned pumpkin (not to be confused with canned pumpkin pie mix)
1/2 cup sugar
2 eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
5 cups cubed (1-inch) baguette or crusty bread (might be stale; doesn’t really matter)
3/4 stick butter
Preheat your oven to 350 degrees and pop a 2-quart baking dish into the oven with the butter, so it melts as you prep.
In a separate bowl, whisk together all the ingredients but the bread. And obviously the butter, as it is otherwise occupied at the moment. Once it’s melted, though, take the baking dish out of the oven and toss your bread cubes in there so everything’s coated (mine were by no means even, but it doesn’t matter a great deal). Now pour the pumpkin mixture over the buttered bread and make sure all the bread’s gotten a drink, stirring everything a bit if you have to. Bake it until it’s not overly jiggly anymore, about 25 or 30 minutes.
I served this with a dab of caramel ice cream and it was absolutely perfect together; I’m not the boss of you but I bet you’d enjoy the combination as well.