Saturday, December 02, 2006

pumpkin bread pudding

6 large day-old cinnamon bagels
4 large eggs
2 cups half-and-half
1 cup milk
2 cups pumpkin puree
1 cup packed brown sugar
1 tbs pumpkin pie spice
1 tsp vanilla extract
pinch salt

Slice bagels in half, then into ¾-inch pieces. In a very large bowl, whisk together eggs, half-and-half, milk, pumpkin puree, brown sugar, spice, vanilla and salt. Add bagel pieces. Drape surface with plastic wrap. Place a dinner plate on top and weigh down with a heavy can. Let bagels soak for 40 minutes until saturated.

Heat oven to 300F. Transfer pudding mixture to a large baking dish and place on a baking sheet. Bake until firm in the centre, 60-70 minutes, testing the centre for doneness with a cake tester. Serve warm with ice cream or whipped cream.

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