Bread Pudding: Pumpkin Bread Pudding

Ingredients

Bread Pudding:
1 stick butter melted
1 day old (minimum) loaf French bread
4 eggs
8 oz heavy whipping cream
1 can condensed milk
1 can evaporated milk
1 cup brown sugar
2 tsp vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon cloves
pinch salt
2 cups of Pumpkin Puree

Icing:
1 cup powdered sugar
1/4 cup half and half
4 ounces cream cheese, at room temperature
3 tablespoon water, plus extra, as needed to loosen the icing
2 teaspoons pure vanilla extract

Directions

Coat baking pan using the stick of butter.

Melt the remaining stick of butter in a sauce pan.

While butter is melting cut loaf of bread into 1 inch chunks, and pour melted butter over the bread.

In a mixing bowl, lightly beat the eggs until just broken.

Vigorously whisk together all of the ingredients through the pumpkin puree.

Pour the diced bread into the custard.

Stir to completely combine.

Pour the custard-bread mixture into the prepared baking pan.

Cover with plastic wrap and place in the refrigerator for at least 8 to 12 hours to allow the bread to fully absorb the custard.

Just before you're ready to cook, preheat the oven to 350 degrees F, and remove the pan from the refrigerator and let it come to room temperature while the oven preheats.

Bake at 350 degrees for 60 minutes, or until top is golden brown and edges pull away from the pan.  Now for some off reason I completely forgot to take a pic of the finished product 60 minutes later, but believe me when I say it was a beautiful, vibrant, orange color!

While the bread pudding is baking prepare the icing.

In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Pour the icing over the bread pudding and allow to set for 20 minutes or more before slicing.