This dessert ought to come with a parental advisory, considering the groans and sighs sure to rise from the table.
Pumpkin Bread Pudding
Prep time:20 minutes
Total time:1 hour
5 cupscrusty French bread, cubed
1 1/2 cupswhole milk
1 tablespoonground flax seed
1/2 cupgranulated white sugar
3/4 cupcanned pumpkin
1 teaspooncinnamon powder
1/2 teaspoonground ginger
Place butter in 8-by-12-inch baking dish. Place dish on center rack and heat oven to 350 degrees Fahrenheit. Remove when butter melts.
While butter is melting, cut bread into small pieces using a sharp knife.
In mixing bowl combine milk, flax seed, sugar, eggs and canned pumpkin. Gently stir contents until batter forms, about 1 minute. To prevent clumping, slowly add cinnamon, salt, ginger, allspice and cloves. Whisk about 1 minute, or until ingredients are well blended.
Remove dish from oven. Add bread. Toss until cubes are evenly coated. Pour egg batter over top, soaking bread. Return to oven 25 to 30 minutes.
Remove from oven to cool. Place mascarpone in small saucepan, simmer over low heat, remove when it begins to relax and liquefy. Plate bread pudding and drizzle with sauce.