Categories: Desserts
Ingredients
- 4 cups whole milk
- 1/4 cup heavy cream
- 8 large eggs
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 15 oz. can pumpkin puree
- 1/2 lb. bread, sliced thick and torn into large chunks
- Butter and brown sugar for preparing the pan
- 2 cups heavy cream
- 2 tbsp confectioners' sugar
Directions
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Combine the milk, cream, eggs, sugar, cinnamon, cloves, nutmeg and pumpkin puree in a large bowl. Whisk until smooth. Add the bread and stir to be sure all the bread is evenly moistened. Cover and let soak at least 4 hours or overnight in the fridge.
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eheat the oven to 275. Grease a 9×5″ loaf pan with butter and dust with brown sugar.
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Ladle the pudding mixture into the loaf pan and bake until set, about 1 1/2 hours. Whip the cream and sugar together just until it forms soft mounds. Cut the pudding in slices, top with a dollop of whipped cream, and serve warm.