Pumpkin Bread Pudding

Makes about 10 to 12 servings

1      tablespoon unsalted butter
1      pound challah loaf, cut into
        2-inch cubes
6      large eggs
1½   cups canned pumpkin purée
1      can (12 ounces) evaporated
        lowfat milk
½     cup plus 2 tablespoons
        granulated sugar
½    tablespoon pure vanilla
        extract
1¼  cups heavy cream
1½  teaspoons cinnamon
⅛  teaspoon allspice
⅛  teaspoon ginger
1     pinch freshly ground nutmeg

Nutritional information per serving
(based on 12 servings):
Calories 242 (46% from fat) • carb. 25gpro. 7g • fat 12g • sat. fat 6g • chol. 148mgsod. 189mg • calc. 123mg • fiber 1g

1. Butter a 2-quart soufflé dish or another baking dish equivalent to 2 quarts. Place bread cubes into a large mixing bowl.
2. Put the eggs, canned pumpkin, evaporated milk, sugar, vanilla extract, heavy cream and spices into the blender jar. Process ingredients on Low until 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 egg mixture. Let the mixture 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 dish before baking or refrigerating.
3. Ten minutes before baking, preheat oven to 325°F. Place the soufflé dish with the bread pudding into a larger baking dish with a rim that is at least 2 inches high. Place the baking dishes in the oven and carefully pour water into the larger, outer dish until the water comes up the sides of the soufflé dish by 1 inch. Bake for about 60 minutes, until 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.