Makes 8 servings.
2 large eggs plus 1 egg yolk
1 cup canned pumpkin (not pumpkin pie filling)
1 1/2 cups light cream (or, half and half)
1 cup packed light-brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
5 to 6 slices cinnamon raisin bread, crusts removed, cut into cubes to make 4 cups (see note below)
2 tablespoons (1/4 stick) cold unsalted butter
whipped cream, for garnish
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This sounds delicious and I'm going to make it. The only problem I have is that I can't pin it. So I will have to write it out to be able to keep it because I can't print it from my cell phone.
I would prefer whole wheat bread for the pudding, so thank you for the note regarding the raisin bread substitution.