Pumpkin Bread Pudding

During the holiday season nothing sounds better than some sort of pumpkin dessert. On Thanksgiving I eat almost the entire pumpkin pie myself because when I think of fall, I automatically imagine a pumpkin. A few weeks ago I was craving pumpkin and bread pudding, and I came up with this recipe. It is so simple, yet it seems like it took hours to make. I hope you enjoy my recipe for Pumpkin Bread Pudding.

Ingredients
1 loaf Challah
1/2 stick melted butter
1 can of pumpkin purée
1 1/2 cups milk
1 1/2 cups heavy cream
2/3 cup sugar
4 large eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon clove

Pre heat oven to 325 degrees fahrenheit. Cut the challah into bite sized cubes. Place the challah into a baking dish, (about a 2 quart baking dish) and drizzle with melted butter. Toss the challah and butter until thoroughly coated.

Next add the milk, cream, sugar, pumpkin, eggs, salt, cinnamon, ginger, allspice, and clove into a bowl and stir together until combined.

Pour the custard mixture on top of the bread until the bread is coated (there will be extra custard). Using a spoon, carefully mix the bread and the custard together so that the bread is completely covered. Let the bread soak for about 5-10 minutes.

Then put the baking dish into a larger pan and add about an inch of hot water into the larger pan. Cook for about 45 minutes, or until the top is golden brown and when pressing lightly the bread springs back.

Let the bread pudding cool down for about 15-20 minutes, then enjoy!