Summary
| Yield | |
|---|---|
| Source | Donatella Arpaia |
| Prep Time | 20 minutes |
Description
The beautiful thing about bread pudding is that it can’t fall like a soufflé or fail to set like a flan. It’s very forgiving, which is perfect if you’re a baker like me who gets impatient with too much precision! I like to make this with a dense, well-structured bread such as a day-old rustic French or Italian loaf or, at Christmastime, panettone. You can bake it in individual ramekins if you prefer; just reduce the baking time to 40 minutes and place the ramekins on a baking sheet. Be sure to poke the pudding to see if any uncooked custard bubbles up from the bottom before removing it from the oven.
Ingredients
- 4 c whole milk
- 1⁄4 c heavy cream
- 8 large eggs
- 1 c granulated sugar
- 2 t ground cinnamon
- 1⁄2 t ground cloves
- 1⁄2 t ground nutmeg
- 1 15 ounce can pumpkin puree
- 1⁄2 lb pound bread, sliced thick and torn into large chunks
- butter and brown sugar for preparing the pan
Instructions
Combine the milk, cream, eggs, sugar, cinnamon, cloves, nutmeg and pumpkin puree in a large bowl. Whisk until smooth. Add the bread and stir to be sure all the bread is evenly moistened. Cover and let soak at least 4 hours or overnight in the refrigerator.
Preheat the oven to 275˚F. Grease a 9” x 5” loaf pan with butter and dust with brown sugar.
Ladle the pudding mixture into the loaf pan or ramekins and bake until set, about 1 ½ hours. Whip the cream and sugar together just until it forms soft mounds. Cut the pudding in slices, top with a dollop of whipped cream, and serve warm.
For the whipped cream:
2 cups heavy cream
2 tablespoons confectioners' sugar
Whip the cream and sugar together until it forms soft mounds.