Wednesday, September 29, 2010

pumpkin {baguette} bread pudding

I'm drowning in bread. School started last week + we've only been making baguettes... lots + lots of baguettes. Everyday it's scale, mix, wait, scale, shape, wait, roll, wait, load, eat. Everyyyy single day. It's great practice but the magic of bringing home a brown bag FULL of bread has lost some of its romance by day 8. Not to mention our garbage can was filling up with all the old bread that steadily grew into a heaping mound. I was feeling a bit guilty about throwing away all the extra baguettes; I tried offering it to a homeless guy who declined the free bread + proceeded to ask for money or marijuana or both. So instead I opted to use the day old bread to make a perfectly fall dessert, pumpkin {baguette} bread pudding.

The addition of cloves or pumpkin pie spice would give this bread pudding a warm spicy flavor-unfortunately I didn't have either. However, if it's bread that you've run out of please let me know, I have PLENTY.

Pumpkin Baguette Breading Pudding
1 1/2 cups heavy cream/milk (I used 1 cup cream 1/2 cup milk)
3/4 cup canned pumpkin
1/2 cup sugar
2 tbsp brown sugar (plus more for sprinkling)
2 eggs + 1 yolk
1 heaping tsp cinnamon (plus more for sprinkling)
1/2 tsp salt
1/2 tsp ginger
5 cups cubed (1 inch) day-old baguette
6 tbsp unsalted butter, melted

Preheat oven to 350 degrees. Melt butter + toss with bread cubes in a large bowl. In a smaller bowl whisk together cream/milk, pumpkin, eggs, sugar + spices until well combined. Pour over bread cubes + toss until bread is thoroughly coated. Pour into an ungreased 8 x 8 inch baking dish. Sprinkle top with additional brown sugar + cinnamon. Bake for 25-30 minutes until custard has set.