Pumpkin Bread Pudding

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King Arthur Flour


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6 large eggs

1 can (15 ounces) pumpkin or squash

2 cups (16 ounces) light cream

1 cup (8 ounces) milk

3/4 cup (5 7/8 ounces) granulated sugar

1/3 cup (2 1/2 ounces) brown sugar

1/4 cup (2 ounces) rum, optional

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 teaspoons vanilla

8 cups (about 18 ounces) bread*, cut in ¾" cubes

*Try using our

Holiday Pumpkin Bread

. The recipe makes 2 loaves, so you can enjoy one, and save the other for this pudding. Or use any non-savory bread: brioche, a sweet bread, or plain white or whole wheat bread.

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