COTTAGE LIFE RECIPE CONTEST WINNER, 2003

Pumpkin Bread Pudding // Frances Gray 

Ingredients  

5 cups egg bread, cut in 1/2" (1 cm) cubes (1.25 L)
2 cups pumpkin (500 ml)
4 eggs
2 egg yolks
1 1/3 cups brown sugar, packed (325 ml)
1 tsp ground cinnamon (5 ml)
1/4 tsp ground nutmeg (1 ml)
1?4 tsp ground cloves (1 ml)
1?4 tsp salt (1 ml)
1 cup 10% cream (250 ml)
1 cup evaporated milk (250 ml) sweetened whipped cream (for garnish)
Instructions:

1. Put bread in greased 8" x 12" (20 cm x 30 cm) ovenproof glass baking pan.
2. Combine remaining ingredients except whipped cream, beating until smoothly blended. Pour over bread cubes, making sure bread is completely covered and evenly distributed. Cover pan with plastic wrap and refrigerate 1-4 hours.
3. Remove plastic wrap. Place dish in large baking pan and fill with 1" (2.5 cm) hot water.
4. Bake at 375°F (190°C) for 40-50 minutes, until pudding is set and knife inserted in centre comes out clean. Cool on wire rack. Serve with whipped cream. Serves about 12.

Cottage Tips:
  1. Raisins or dried cranberries sprinkled over the bread before adding the pumpkin mixture are a nice addition.
  2. Try a drizzle of maple syrup on top along with the whipped cream.