Pumpkin Bread Pudding

SARA JENSEN

2 cups heavy cream

1 1/2 cup canned pumpkin

1 cup whole milk

1 cup sugar

4 large eggs plus 2 egg yolks

1/2 teaspoon salt

1 teaspoon cinnamon (generous)

1/2 teaspoon ginger

1/4 teaspoon allspice

2 pinches cloves

10 cups cubed 1-inch day old bread (Sheepherder’s or French bread, bread should be hard)

1/4 cup melted unsalted butter

Whisk together everything but bread and butter. Add bread to mixture, let the bread soak up liquid for 30 minutes, and then pour in a greased 9" x 13" pan. Drizzle butter over. Bake at 350° on the middle rack 20 to 30 minutes until set. (When inserting a knife halfway between center and edge the pudding stops looking milky.) Serve warm with vanilla ice cream or whipped cream (I will add sugar, vanilla and cinnamon.)