Pumpkin Bread Pudding

1 tablespoon unsalted butter 1 pound challah loaf, cut into 2-inch cubes 1 can (12-ounce) evaporated lowfat milk 1¼ cups heavy cream 6 large eggs ½ tablespoon pure vanilla extract 1 can (15 ounce) pumpkin purée (about 1½ to 1¾ cups) ½ cup plus 2 tablespoons granulated sugar 1½ teaspoons ground cinnamon ¹∕8 teaspoon ground allspice ¹∕8 teaspoon ground ginger pinch freshly ground nutmeg

Nutritional information per serving (based on 12 servings):Calories 315 (44% from fat) • carb. 35g • pro. 10g • fat 15g • sat. fat 8g • chol. 166mg • sod. 265mg • calc. 149mg • fiber 2g

Butter a 2-quart soufflé dish or another baking dish equivalent to 2 quarts. Put bread cubes into a large mixing bowl. Put the remaining ingredients into the blender jar in the order listed and cover. Starting on speed 1 and gradually raising to speed 4, let mixture blend until homogenous, about 45 to 60 seconds Pour egg mixture over the bread cubes and toss together so that all of the bread cubes are coated with egg mixture transfer to prepared dish and let stand for 45 minutes, or cover and refrigerate up to 12 hours (if refrigerated, let come to room temperature for 30 minutes before proceeding). Ten minutes before baking, preheat oven to 325°F. Place the soufflé dish with the bread pudding into a larger baking pan with a rim that is at least 2 inches. Place in the oven and carefully pour warm water into the larger outer pan until the water comes up the sides of the soufflé dish by 1 inch. Cover and bake for about 90 minutes, uncovering for the last 15 minutes. Bread pudding is done when internal temperature reaches 140˚F. Remove from oven and allow the bread pudding to rest for about 20 minutes on a rack before serving. Serve with sweetened whipped cream.