Thursday, November 17, 2011

pumpkin bread pudding

 

While surfing this great food blog a few weeks ago, I encountered the masterpiece that is pumpkin bread pudding. Naturally, I forwarded the link immediately to my friend Jo (with whom I also made the butterbeer, carved the pumpkins, and attempted to make ghost cake pops which sort of failed and floundered into sad-looking cake "truffles").

Over the weekend we decided to take on this bread pudding recipe with some minor adjustments. Most notably, we left out the ginger, cloves, and bourbon - only because none of these were on hand at the time. We also used plain white sandwich bread this time around, though a much better option would have been challah. The bread pudding was still delicious, but there are a lot of small ways you could make it even more decadent and special.

Next time you go to a potluck, sign up for dessert and bring this dish. I mean it. Everyone will gush over your incredible cooking skills (while secretly thanking God that it's not another plate of brownies), and you can sit back and twiddle your internal mustache and marvel at how smooth you are.

Pumpkin Bread Pudding
Adapted from Smitten Kitchen

1-1/2 cups milk (not sure what kind... it was swiped from the dining halls)
3/4 cup pumpkin puree
1/2 cup sugar (could easily reduce to 1/3 cup)
2 large eggs plus 1 yolk
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
5 cups bread, cut into 1-inch chunks
3/4 stick unsalted butter
Preheat oven to 350 degrees.
Put the butter in a baking dish and place into oven to melt.
Whisk together milk, pumpkin puree, sugar, eggs, salt, cinnamon, and nutmeg in a large bowl.
Once butter is melted, remove from oven and toss with bread.
Pour custard mixture over bread, making sure everything is coated well.
Bake for 25-30 minutes until set.

1 comment:

  1. have you been sharing your food with your roomates?

    ReplyDelete