PUMPKIN BREAD PUDDING

Pumpkin Bread Pudding image

Provided by @MakeItYours

Number Of Ingredients 15

2 scant cups (425g) or one 15-ounce can pumpkin purée
6 large eggs
2 cups (454g) light cream or half-and-half
1 cup (227g) milk
3/4 cup (149g) granulated sugar
1/3 cup (71g) brown sugar packed
1/4 cup (57g) rum optional
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
8 cups (about 510g) bread cut in 3/4" cubes (See "tips" below.)
1/4 cup (46g) mini diced ginger

Steps:

In a large mixing bowl, combine the eggs, pumpkin, cream or half-and-half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend., Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven., Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator., Preheat your oven to 350°F., When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread., Sprinkle with grated nutmeg, and bake in a preheated 350°F oven until set and beginning to brown, about 40 to 50 minutes., Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger., Store, covered, in the refrigerator for up to 5 days.