People go crazy for bread pudding. As a pastry chef who enjoys fresh fruit and freshly baked cookies, I couldn’t quite understand it. You take stale bread, soak it in custard and re-bake it? What’s so great about that?
This custardy version tastes best with fresh pumpkin puree. Use a sugarpie pumpkin for best results. Adapted slightly from Martha Stewart Living (to add more spice of course!)