|Photo by Corey Then|
Chef Chris Ferrier of 2100 Prime shared his Pumpkin Bread Pudding recipe to spice up your Thanksgiving.
6 cups of day old bread like French bread. (Brioche also works well. Tear the bread into cubes.)
1 cup whole milk
1 cup half and half
3 large eggs
1 teaspoon vanilla
2/3 cup granulated sugar (you can use less if you like it not too sweet.)
2/3 cup brown sugar
1 pound pumpkin puree
1 cup dried cranberries, (or pecans, raisins, dates, or a combination)
4 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Cinnamon sugar, optional
Butter a medium size baking dish or 6 single serve ramekins
Heat oven to 350°. In a bowl, cover the torn bread with milk and half-and-half; set aside.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.