Pumpkin Bread Puddin'
Description
This bread pudding is made in individual custard cups and topped with chocolate chips. Serve warm with a dollop of whipped cream.
Ingredients
•
1 egg
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3 egg yolks
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1 1/2 cups whole milk
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2/3 cup sugar
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3/4 cup canned pumpkin puree
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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3 1/2 cups white bread cubes
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3/8 cup miniature chocolate chips
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2 tablespoons brown sugar
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
2
Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
3
Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
4
Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.