Pumpkin Bread Pudding

photo credit: Flickr/Jocelyn | McAuliflower

INGREDIENTS
2 cups milk
1 1/2 cup fresh pumpkin puree
1 cup sugar or sugar substitute
2 large eggs
1 1/2 tsps ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground allspice
1 pinch of ground cloves
2 tbsp bourbon or 1 tsp vanilla extract
10 cups day-old bread cubes (challah, brioche, baguette, etc)
1 cup whipped cream for garnish

DIRECTIONS

1. Preheat oven to 350°F.
2. Whisk milk pumpkin, sugar, eggs, spices and bourbon or vanilla in large bowl to blend. Fold in bread cubes.
   
3. Let stand 15 minutes, then put pudding mixture in a 9-inch spring form pan.
   
4. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes.
5. Let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan.
6. Top with whipped cream. Enjoy!
   

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