Pumpkin Bread Pudding

Fall is here! Even here in Orlando, Florida you can feel it! We reach our newest lows for the season; Lows of 36 degrees and highs of 65. It's been so beautiful out for the past couple days! I love the cool weather! Makes me wonder some times as to why I'm living in Florida..

I actually plan to move soon once I start attending college. I really want to go live on NY. I've always loved it up there, so why not live there? I love the city, the scenery, the people; I love so much about it. Whether I move there soon, or a few years from now, I know that I want to live there.

But anyways, a bit of topic! To celebrate the fact that fall is here, I decided to bake something that just screams autumn; pumpkin. What better than a comforting pumpkin bread pudding to celebrate with, yea? I've been holding on to this recipe that I found not to long ago, waiting for the right time to try it out. Let me tell you, it didn't disappoint.

Recipe

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
Pinch of ground cloves
2 tbsp. bourbon
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

1. Preheat oven to 350 degrees with rack in middle.

2. Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

3. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.