From here: https://cooking.nytimes.com/recipes/761060376-pumpkin-bread-pudding?campaign_id=58&emc=edit_ck_20251101&instance_id=165541&nl=cooking®i_id=91467748&segment_id=209767&user_id=2262225a591a6e46e003f796dedc4b4e
Ingredients
Yield:
12 servings
For the Bread Pudding
Butter for the pan
1 loaf challah bread (about 1 pound), cut into 1 ½-inch cubes
2 cups/480 milliliters whole milk
1 cup/240 milliliters heavy cream
1 (15-ounce) can pumpkin purée
4 large eggs
½ cup/100 grams granulated sugar
2 tablespoons pumpkin spice, store-bought or homemade
1 tablespoon vanilla extract
¼ teaspoon kosher salt (such as Diamond Crystal)
For the Cinnamon Cream
1½ cups/360 milliliters heavy cream, chilled
3 tablespoons powdered sugar
1 tablespoon ground cinnamon or pumpkin spice
----------------------
Preparation
Make the bread pudding:
Step 1
Heat oven to 350 degrees and butter a 9-by-13-inch baking dish or large gratin dish. Add the bread pieces to the dish.
Step 2
In a large bowl, whisk together the milk, cream, pumpkin purée, eggs, granulated sugar, pumpkin spice, vanilla and salt.
Step 3
Gently pour the custard over the bread and press lightly to cover the bread with the custard. Loosely cover the pan with foil and let the mixture rest for 30 minutes.
Step 4
Bake the bread pudding, still covered with the foil, for 20 minutes, then remove the foil and continue to bake until set at the edges and browned on top, 20 to 25 minutes more. The center will still be a bit wobbly. Set the baking dish on a rack to cool for at least 30 minutes.
Make the cinnamon cream:
Step 5
Add the cream, powdered sugar and cinnamon to a large bowl and use a whisk or electric mixer to beat until the mixture reaches soft peaks. Serve the warm or room-temperature bread pudding with a scoop of cinnamon cream. (Store any leftover bread pudding, covered, in the refrigerator for up to 3 days. To reheat, bake in a 350-degree oven, covered, for about 15 minutes.)
Ingredients
Yield:
12 servings
For the Bread Pudding
Butter for the pan
1 loaf challah bread (about 1 pound), cut into 1 ½-inch cubes
2 cups/480 milliliters whole milk
1 cup/240 milliliters heavy cream
1 (15-ounce) can pumpkin purée
4 large eggs
½ cup/100 grams granulated sugar
2 tablespoons pumpkin spice, store-bought or homemade
1 tablespoon vanilla extract
¼ teaspoon kosher salt (such as Diamond Crystal)
For the Cinnamon Cream
1½ cups/360 milliliters heavy cream, chilled
3 tablespoons powdered sugar
1 tablespoon ground cinnamon or pumpkin spice
----------------------
Preparation
Make the bread pudding:
Step 1
Heat oven to 350 degrees and butter a 9-by-13-inch baking dish or large gratin dish. Add the bread pieces to the dish.
Step 2
In a large bowl, whisk together the milk, cream, pumpkin purée, eggs, granulated sugar, pumpkin spice, vanilla and salt.
Step 3
Gently pour the custard over the bread and press lightly to cover the bread with the custard. Loosely cover the pan with foil and let the mixture rest for 30 minutes.
Step 4
Bake the bread pudding, still covered with the foil, for 20 minutes, then remove the foil and continue to bake until set at the edges and browned on top, 20 to 25 minutes more. The center will still be a bit wobbly. Set the baking dish on a rack to cool for at least 30 minutes.
Make the cinnamon cream:
Step 5
Add the cream, powdered sugar and cinnamon to a large bowl and use a whisk or electric mixer to beat until the mixture reaches soft peaks. Serve the warm or room-temperature bread pudding with a scoop of cinnamon cream. (Store any leftover bread pudding, covered, in the refrigerator for up to 3 days. To reheat, bake in a 350-degree oven, covered, for about 15 minutes.)