Pumpkin Pudding: A Fall Classic

Recently, I was enjoying Boston at its autumn best. As if the dazzling leaves and bracing breeze weren’t enticing enough, my friend found another way to try to woo me back to New England. “We look to the seasons for cues telling us what to do,” he said. “How do you know when it’s time to eat pumpkin pie?”

“By the calendar,” I replied, conceding that it’s more satisfying to crave it according to the climate than by checking a set of abstract numbers on the wall.

I came back to California after all that, but still under the spell of the Northeast. I reached for canned pumpkin and prepared this scrumptious variation on a fall classic.

PUMPKIN BREAD PUDDING

6 slices whole-wheat or other whole-grain bread, crusts removed

3 eggs, lightly beaten

2 cups milk

1 (16-ounce) can pumpkin

1/4 cup molasses

1/2 cup raw sugar

1 teaspoon vanilla

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground mace

1/2 teaspoon ground nutmeg

1/2 cup raisins

Vanilla ice cream, whipped cream or vanilla yogurt, optional

Tear bread into small pieces and distribute over bottom of 2-quart souffle dish.

Blend together eggs, milk, pumpkin, molasses, sugar, vanilla, ginger, cinnamon, mace and nutmeg, until smooth. Stir in raisins.

Pour over bread, then place souffle dish inside larger baking pan. Add water to larger pan to 1 inch up side of souffle dish. Bake at 375 degrees 70 minutes, or until knife inserted in center comes out clean.

Serve warm or cold, with ice cream, whipped cream or yogurt. Makes 6 servings.