This, quite simply said, is a wonderful family dessert. The bread cubes used to make the pudding project above the pumpkin custard, so the finished dessert has a rough cobbled appearance that might be off-putting to some. I hope you'll close your eyes and give this strange looking treat a try. It really would be a shame to miss this wonderfully flavorful fall dessert. Those projecting bread cubes are like soft spicy pillows and once you've tasted them it will be hard to leave them be. I found myself picking off one or two cubes each time I passed the finished pudding. Fortunately, dinner was served before I denuded our dessert. The recipe originally appeared in Gourmet magazine and, while the pudding  lacks eye appeal, it is delicious and will appeal to young and old alike. It is best served warm and begs to be topped with a small scoop of ice cream. I hope you'll give this homely gem a try. Here's how the pudding is made.

Pumpkin Bread Pudding

Ingredients:

1 cup heavy cream (light cream or whole milk may be substituted)

3/4 cup canned solid-pack pumpkin

1/2 cup whole milk

1/2 cup sugar

2 large eggs plus 1 yolk

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground allspice

Pinch of ground cloves

5 cups cubed (1-inch) day-old baguette or crusty bread

3/4 stick unsalted butter, melted

Directions:

1) Place rack in middle of oven. Preheat oven to 350 degrees F.

2) Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices 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. Yield: 6 servings.

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