Pumpkin Bread Pudding

I love bread pudding and I love pumpkin. So I'm completely in love with this Pumpkin Bread Pudding recipe from Martha Stewart. I enjoy indulging in this decadent dessert in front of a crackling fire with a tall glass of milk and a good book...

photo courtesy of Jocelyn McAuliflower

Pumpkin Bread Pudding
Prep: 10 minutesTotal: 2 hours 10 minutes

Serves: 8

Ingredients

Butter, for baking dish
1 baguette, (8 ounces) sliced 1/2 inch thick
4 large eggs
1 quart half-and-half
1 can (15 ounces) pumpkin puree
1 cup packed light-brown sugar
1 tablespoon pumpkin-pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving (optional)

*NOTE: If you don't have pumpkin-pie spice, you can use 2 tsp ground cinammon mixed with one-quarter tsp each ground ginger and nutmeg. It's very important to make sure the bread soaks up the flavorful custard to ensure a velvety consistency.

Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.

In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.

Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in 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.