Pumpkin Bread Pudding

Lisa Basini Recipe Developer, Food Stylist and Owner of the Baking Coach, Inc. The Baking Coach® is a baking instruction company located in Huntington, NY. We teach to people of all ages and abilities! Phone (631) 543-8608
www.bakingcoach.com

Here is what you need:
12 slices of stale bread – white or potato bread, cut into 1/2″ cubes
4 large eggs
3 egg yolks from large eggs
3 cups half and half, or 1 ½ cups heavy cream and 1 ½ cups milk
¾ cup solid canned pumpkin puree
1 cup granulated sugar
1 ½ tsp. vanilla extract
1 ½ tsp. cinnamon
1/4 tsp. nutmeg
¼ tsp. ground ginger
¼ tsp. salt
A pinch of ground cloves
4 tbsp. butter-cold, cut into tiny pieces, plus extra for greasing the pan

Here is how you do it:
Preheat oven to 350 degrees.  Spread butter to coat a 13x9x2-inch baking pan. Arrange bread cubes in pan.
In a large mixing bowl, whisk together all remaining ingredients, except butter. Pour mixture evenly over bread cubes, and push down slightly with the back of a large spoon, so that the bread absorbs the liquid.
Top with butter pieces and bake 45 to 50 minutes. Pudding should be set in center and slightly golden brown on top. Remove from oven and let sit for 10 minutes.  Serve warm.

Observation:   
When baking, the pudding edges will puff up higher on the sides, but will flatten once removed from the oven (this is normal).  As it cools, it will reduce down and level out.
To store:  Place pumpkin bread pudding in the refrigerator uncovered (until it reaches refrigerator temperature of 41 degrees or lower). Cover with plastic wrap for up to 5 days. Reheat just before serving.