Countdown to Thanksgiving: Pumpkin Bread Pudding

Sure I love the taste of pumpkin pie, but not always the texture. It can come across as too "goopy" (yes..that's a technical term) for my tastes. When paired with the obligatory soggy crust, I give it a firm thumbs-down.

Here's a solution though. All the taste of pumpkin pie and its spices, but with a wonderful dense bread pudding texture. Add a dollop of whipped cream and a grating of nutmeg and you'll wow your Turkey Day guests.

Pumpkin Bread Pudding
Makes 6-8- servings.
From Gourmet magazine. (RIP.)

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.

Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.