Pumpkin Bread Puddin'

So obviously there is a bit of a trend here with the pumpkin posts. I love me some canned pumpkin. It's true. Collin Murray loves the canned pumpkin too and so when I came across a recipe for pumpkin bread pudding, I figured, what the heck, it must be delicious.

Baking puddin'

The recipe was easy enough. Cut stale bread. Melt butter. Mix some things with a whisk. Combine. Bake. Easy, yes: tasty, uhh, sort of. It wasn't that it was bad. It's just that is was not fantastic. I would call it mediocre and not even Collin Murray could muster a greater compliment then that. Nevertheless, here is the recipe, enjoy?

Pumpkin Bread Pudding
Adapted from Smitten Kitchen

1 cup heavy cream
1/2 cup milk (any percentage will do)
1/2 cup granulated sugar
3/4 cup canned pumpkin puree
2 large eggs plus 1 extra yolk
1/2 teaspoon kosher salt
1 teaspoon pumpkin pie spice
5 cups cubed stale bread (I used Really old sourdough)
6 tablespoons unsalted butter, melted

Preheat oven to 350F. Place the butter in a 8x8 inch square baking dish and then toss it in the oven to melt while you are preparing the rest of the ingredients. Using a bread knife, cut the stale bread into 1-inch (or so, don't get out your ruler) pieces and place in a large bowl. Mix the cream, milk, sugar, pumpkin, eggs, salt, and spice together in a medium mixing bowl until smooth. Carefully remove the baking dish with the melted butter from the oven and pour the butter over the bread cubes, tossing gently to ensure they are all coated with a large spoon or tongs. Place the bread back into the baking dish and pour the pumpkin liquid over it. Bake for 30 to 40 minutes or until the custard is set in the middle of the dish.

Ready to eat puddin'