Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 8 servings
Ingredients: Butter, for baking dish; 1 baguette (8 ounces), sliced 1/2-inch thick; 4 large eggs; 1 quart half-and-half; One 15-ounce can pumpkin puree; 3/4 cup packed light brown sugar; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla extract; Pinch salt; Confectioners' sugar, for dusting; Whipped cream, for topping, optional

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Level: Easy

Total: 2 hr 20 min (includes soaking time)
Active: 20 min

Yield: 8 servings

Level: Easy

Total: 2 hr 20 min (includes soaking time)
Active: 20 min

Yield: 8 servings

Ingredients

Butter, for baking dish

1 baguette (8 ounces), sliced 1/2-inch thick

4 large eggs

1 quart half-and-half

One 15-ounce can pumpkin puree

3/4 cup packed light brown sugar

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

Pinch salt

Confectioners' sugar, for dusting

Whipped cream, for topping, optional

Directions

Watch how to make this recipe.

Preheat the oven to 300 degrees F. Butter an 8-inch square or 2-quart shallow baking dish.
Toast the bread slices on a baking sheet, turning occasionally, until lightly browned, 20 to 25 minutes.
Whisk together the eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla and salt in a large bowl. Add the toasted bread and let soak about 25 minutes, making sure that the bread stays submerged in the mixture.
Transfer the bread to the prepared dish and spoon the remaining mixture on top. Bake until firm and a toothpick inserted in the center comes out clean, 60 to 70 minutes.
Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.