Butternut Bread Pudding

  • 5 cups day-old bread, cut or torn into 1" pieces
  • ¾ stick butter, melted
  • 1 ½ cups whole milk
  • 1 ½ cups butternut or pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 ½ teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • ¼ cup coarse sugar

Preheat the oven to 350° F.

Toss the bread pieces with the melted butter in a bowl; set aside.

Whisk together the rest of the ingredients (except the coarse sugar) in another bowl, then pour the puree/egg mixture over the bread. Toss to coat the bread well. Let it sit, covered, for about 30 minutes in the refrigerator to let the custard absorb into the bread.

Transfer the mixture to an ungreased 8-inch square baking dish, sprinkle evenly with the coarse sugar, and bake until the custard is set, 25 to 30 minutes. Serve warm.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour
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