Pumpkin Bread Puddin'

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease six 6-ounce custard cups with butter or cooking spray. (5 minutes)

Recipe View In a large bowl, whisk together the whole egg and egg yolks until pale yellow. (2 minutes)

Recipe View Gradually whisk in the whole milk, granulated sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves until the mixture is smooth and homogenous. (3 minutes)

Recipe View Gently fold in the cubed white bread, ensuring all pieces are evenly moistened with the custard mixture. Allow the mixture to rest for 15 minutes to allow the bread to absorb the custard. (15 minutes)

Recipe View Evenly distribute the bread pudding mixture among the prepared custard cups. (5 minutes)

Recipe View Sprinkle the miniature chocolate chips and light brown sugar evenly over the tops of each custard cup. (3 minutes)

Recipe View Arrange the filled custard cups in a shallow baking pan. Carefully pour hot water into the baking pan until it reaches halfway up the sides of the custard cups to create a water bath. (2 minutes)

Recipe View Bake in the preheated oven for approximately 40 minutes, or until the puddings are golden brown, puffy, and set. A toothpick inserted into the center should come out mostly clean. (40 minutes)

Recipe View Remove the baking pan from the oven and carefully transfer the custard cups to a wire rack to cool for at least 10 minutes before serving. This allows the pudding to set further. (10 minutes)