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

1. Preheat oven to 350u0b0F with rack in middle.
2. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
3. 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.

heavy cream, pumpkin, milk, sugar, eggs, salt, ground cinnamon, ground ginger, ground allspice, ground cloves, crusty bread, unsalted butter

Taken from www.epicurious.com/recipes/food/views/pumpkin-bread-pudding-240275 (may not work)