- 1 can (15 ounces-425g) pumpkin or squash purée
- 6 large eggs
- 2 cups light cream or half & half
- 1 cup milk
- 3/4 cup granulated sugar
- 1/3 cup (71g) brown sugar
- 1/4 cup (57g) rum, optional
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 8 cups (about 510g) bread, cut in 3/4″ cubes
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup packed dark brown sugar
- 1 teaspoon large-flake salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.
- Lightly grease a 2-quart baking dish or a 9″ x 13″ pan; if you’re going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven.
- Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
- Preheat your oven to 350°F.
- When you’re ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread.
- Sprinkle with grated nutmeg, if desired; and bake in a preheated 350°F oven until set and beginning to brown, about 40 to 50 minutes.
- Serve warm with butterscotch sauce, whipped cream or ice cream, if desired.
- Store, covered, in the refrigerator for up to 5 days.Yields: 2 dozen small servings, or fewer larger servings.
- Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
- Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it’s well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.