Monday, October 22, 2007

And for dessert...

I made her pumpkin bread pudding to take to book club, and between the five of us, we ate the entire pan full. It was so delicious. Pumpkiny without being overwhelming, spicy, savory and sweet. Perfect for fall. Here's the link, and here's the recipe!

By the way, this recipe takes about 30 seconds to make. BIG plus.

Pumpkin Bread Pudding

1½ cups whole milk (Or 1 cup heavy cream plus ½ cup whole milk)

¾ cup canned solid-pack pumpkin

½ cup sugar

2 large eggs plus 1 yolk

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1/8 teaspoon ground allspice

Pinch of ground cloves

2 tablespoons bourbon (optional)

5 cups cubed (1-inch) day-old baguette or crusty bread

¾ stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Preheat oven to 350°F with rack in middle.

Gourmet’s Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

I don't have a dishwasher instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.


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