Since we didn’t really start at the beginning of October, these weeks don’t correspond to the actual weeks of the month.  Our second recipe was for Pumpkin Bread Pudding.

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in 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 to 30 minutes.   

I used one Grand Central baguette – this made a bit over 5 cups.  Most of the cubes had crust on them, which made the pudding pleasantly chewy.  If you want a softer pudding, I say go for a softer loaf or one with more of those soft middle pieces.

Definitely serve it warm – I took the unbaked pudding over to my parents’ house and stuck it in the oven while we ate dinner.  It was delicious by itself, but you could make it even more decadent with vanilla ice cream or whipped cream.  I also thought some toasted pecans or raw sugar on top might be a nice touch.  Delicious, but definitely heavy.