Pumpkin Bread Pudding II

[mos]

If you go camping around this time of year, here’s something to make at home and take with you as it’s great hot or cold.
Pumpkin Bread Pudding II
1 loaf pumpkin bread, cut into cubes
1 cup canned pumpkin
1 ½ cup whole or 2% milk
½ cup whole cream
3 eggs plus 2 egg yolks
1/3 cup granulated sugar
2 tbs maple syrup
½ tsp kosher salt
1 tsp vanilla extract
½ tsp ground cardamom
¼ tsp nutmeg
butter and sugar, for coating pan
Preheat oven to 325 F
Spread the cubes of pumpkin bread out evenly in one layer on a baking sheet.

Bake until lightly toasted, turning once or twice, about 20 minutes. Set aside.
Grease the bottom of a 9×13 or slightly smaller pan with butter. Sprinkle a thin layer of granulated sugar on top.

Set aside.
In a large bowl, whisk together pumpkin, milk, cream, eggs and yolks, sugar, maple syrup, salt, vanilla, cardamom and nutmeg.
Add the toasted pumpkin bread, mixing well to coat.
Use a rubber spatula to scrape everything into the buttered baking pan.
Let rest 15 minutes, stirring once or twice, so the bread has time to soak up some of the liquid.
Preheat oven to 350 F
Bake, uncovered, until custard is set, 35 to 40 minutes.

To test doneness, use a fork pull back some of the pudding in the middle. There should not be any liquid remaining.
Pumpkin bread pudding tastes best after it’s completely cooled, or the next day. It will keep for several days in the refrigerator.

It can be reheated and served warm, or served cold.
Serve with whipped cream or vanilla ice cream, if desired.

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