Monday, November 15, 2010

Saturday Morning...Pumpkin Bread Pudding

Soy Free

My favorite things about Saturday mornings:
tummy time with Ezra...Weather Center runs..sipping coffee...breakfast treats...RELAXING...and the list could go on. This last Saturday morning, we enjoyed yet another mouth watering pumpkin recipe complimented by our Weather Center lattes (Ezra stuck to breast milk). It was like eating pumpkin pie for breakfast. Does it get any better?

Pumpkin Bread Pudding Recipe:
Adapted from Smitten Kitchen Blog
1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
1 can (14 oz) solid-pack pumpkin
1/2 cup sugar
3 large eggs  
1/2 teaspoon salt
1/4 cup raisins or craisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) whole wheat, day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices, and raisins in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an un-greased 8-inch square or round baking dish and bake until custard is set, 25 to 30 minutes.

No comments:

Post a Comment