Pumpkin Bread Pudding

Pumpkin Bread Pudding

1 T unsalted butter
1 lb of bread, cubed (about 10 cups. Use something a little bit dense: no Wonderbread)
4 large eggs plus 2 large egg yolks
2 cups heavy cream
2 cups milk
1 (15 0z) can pumpkin puree
1 cup brown sugar
1 T pumpkin pie spice
2 tsp vanilla
1/4 tsp salt

Heat oven to 350. Grease a 9x13 baking dish with butter.

Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.

In another bowl, whisk together eggs, cream, milk, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Add bread cubes, toss to coat. Pour mixture into prepared baking dish, cover, and chill overnight.

Heat oven to 350. Place uncovered baking dish in a large roasting pan and pour enough BOILING water into roasting pan to come halfway up sides of dish. (This is called a water bath, and it is absolutely necessary for this recipe, and the water must absolutely be boiling. That's why it's in CAPS.) Bake 50-60 minutes until a knife tests clean. Remove pudding from roasting pan and let cool until warm to serve.

Serve dusted with powdered sugar or whipped cream.