Pumpkin bread pudding

I’ve been getting back into bread pudding as the days grow cool and short; after a summer of garlicky croutons, I’m also rediscovering it as a means of using those bread ends that might otherwise get tossed. And my freezer can’t accomodate any more breadcrumbs.

This pumpkin spice bread pudding is like pumpkin pie and bread pudding rolled into one – it makes a comforting dessert or hearty breakfast, with a steaming cup of coffee. Try making it with leftover raisin bread, or even leftover burger or hot dog buns.

Pumpkin Spice Bread Pudding

1 cup pumpkin puree

4 large eggs

1 cup brown sugar

1 1/2 cups milk

2 tsp. vanilla

1 tsp. cinnamon

1 tsp. ground ginger

pinch allspice

pinch salt

1 large day-old loaf of crusty bread, challah or brioche, cut into 3/4-inch cubes

1/2 cup raisins

whipped cream, for serving (optional)

Preheat oven to 350F. Butter six ramekins or other small oven-proof dishes.

In a large bowl, whisk together the pumpkin, eggs, sugar, milk, vanilla, cinnamon, ginger, allspice and salt. Toss in the bread cubes, and stir gently to evenly coat; stir in the raisins. Cover and refrigerate for at least an hour, stirring once or twice.

Divide among prepared dishes and bake for 30-40 minutes, until golden, puffed and set. Serve warm, with whipped cream. Serves 6.