Ingredients

  • 1 cup heavy cream
  • ¾ cup solid-pack pumpkin
  • ½ cup whole milk
  • ½ cup sugar
  • 2 large eggs + 1 egg yolk
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • 1 pinch ground cloves
  • 5 cups day old baguette or crusty bread, cubed in 1-inch dice
  • ¾ stick butter, melted

Directions

Preheat oven to 350 degrees with rack in the 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, 25-30 minutes.

Source

Gourmet Magazine

Servings/Yield

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