Pumpkin Bread Pudding


I adapted this recipe from one that I originally found in Gourmet magazine. Here's my version:

Pumpkin Bread Pudding

1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 small can pumpkin puree (not pumpkin pie filling)
1-1/2 cups milk
3/4 cup melted butter
2 large eggs
5 cups cubed bread

Preheat oven to 350 degrees. Lightly grease a 8 inch square pan or similar 2-quart pan of your choice.

In a large bowl, combine the dry ingredients. Add the pumpkin, butter, milk and eggs. Mix well. Gently stir in the bread cubes just enough to coat, but not turn soupy. Pour into greased pan and cook on the middle rack of the oven for 40-45 minutes.

Serve warm with whipped cream or ice cream or serve room temperature.