Pie is for the birds. Wow Thanksgiving guests with a sinful bread pudding straight from chef Travis Olson’s pastry pantry at 1789 Restaurant.

Pumpkin Bread Pudding
Serves eight to ten

Ingredients
1 loaf challah bread, with crusts discarded
1 tbsp. ground cinnamon
1½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
12 tbsp. unsalted butter, melted and cooled
1 c. granulated sugar
½ cup water
1½ cups pumpkin puree
1 c. light brown sugar
5 eggs, lightly beaten
½ tsp. salt
2 c. heavy cream
1 c. whole milk

1. Preheat oven to 375°.

2. Cut bread into ½-inch cubes.

3. Combine the spices in a small bowl and then evenly sprinkle the mixture over the bread cubes.

4. Toss the seasoned bread cubes with butter and then spread the cubes on a sheet pan and toast in the oven for about twelve minutes, until just golden.

5. Reduce heat to 325° and place an empty two-quart baking dish inside to warm.

6. Add the granulated sugar to a small sauce pot. Whisk in about half of a cup of water until it makes a pourable consistency. Boil without stirring until the mixture turns amber, about twelve minutes.

7. Remove the warmed dish from the oven and coat the bottom with a thin layer of the caramel mixture. (There may be leftover caramel, which you can save and use as ice cream topping.)

8. For the custard, add the pumpkin to a mixing bowl and whisk in the remaining ingredients, one at a time in the order listed.

9. Add the toasted bread to the baking dish and pour the custard on top. Press down on the bread (yes, with your hands) to help it soak up the custard like a sponge, cover, and let sit up to an hour.

10. Return the dish to the oven at 325° and bake until puffy and no liquid appears when pressed, about 45 minutes.

Enjoy warm with ice cream.

Give yourself reason to make New Year’s resolutions with Olson’s other sugary delicacies at 1789 Restaurant, 1226 36th Street NW (202-965-1789 or 1789restaurant.com).