INGREDIENTS

  • 1 cup heavy cream
  • 3/4 cup solid pack canned pumpkin
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 2 large eggs , plus
  • 1egg yolk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1 pinch ground cloves
  • 5 cups one inch cubed day old baguette orcrusty crusty French bread
  • 1/8 cup unsalted butter , melted

DIRECTIONS

  1. Preheat oven to 350°F with rack inches.
  2. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt and spices in bowl.
  3. Toss bread cubes with butter in another bowl,then add pumpkin mixture and toss to coat.
  4. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.