Pumpkin Bread Pudding - 10 to 12 Servings

1 tablespoon unsalted butter 1 pound challah loaf, cut into 2-inch cubes 6 large eggs 1 can (15 ounces) pumpkin purée (about 1½ to 1¾ cups) 1 can (12 ounces) evaporated low-fat milk ½ cup plus 2 tablespoons granulated sugar ½ tablespoon pure vanilla extract 1¼ cups heavy cream 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 242 (46% from fat) • carb. 25g • pro. 7g • fat 12g • sat. fat 6g • chol. 148mg • sod. 189mg • calc. 123mg • fiber 1g

Butter a 2–quart soufflé dish or another baking dish equivalent to 2 quarts. Place bread cubes into a large mixing bowl. Put the remaining ingredients into the blender jar. Run on Low until mixture is homogenous, about 30 to 45 seconds. Pour egg mixture over the bread cubes and toss together so that all of the bread cubes are coated with the egg mixture. 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). Pour mixture into prepared pan before baking or refrigerating. 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 water into the larger outer pan until the water comes up the sides of the soufflé dish by 1 inch. Cover loosely with foil. Bake for about 75 minutes, uncovering for the last 15 minutes. Bread pudding is done when the 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.