Monday, January 21, 2008


alright, last recipe for awhile, i promise!

pumpkin spice bread pudding...unbelievable. found it at this cool little site, which seems to have a lot of good recipes to try. follow the link for some pictures (something i promise to be better about including in the future). mine looked more delicious than hers!

1½ cups whole milk (or 1 cup heavy cream plus ½ cup whole milk)
¾ cup canned pumpkin (this is about half a small can, by the way)
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 (we used fresh white bread, about five slices, and stuck it in a warm oven for a few minutes to dry it out)
¾ stick unsalted butter, melted

Preheat oven to 350°F with rack in middle.

whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

if using fresh bread, spread on a baking sheet and put in the oven for a few minutes to let it dry out; be careful, though, because i completely fried the first pieces i tried in an oven set to 350. worked much better when i turned the oven off, and just put the pieces in while the oven was still warm but at a very low heat. if you've had the foresight to let your bread dry out for a day, you're good to go.

toss bread cubes with melted 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. it took me about 40, but i was at a high altitude.

we served it right out of the oven with a scoop of slow-churned french vanilla ice cream. mmmmmm. made 9 fairly sizable squares; we had the rest with breakfast the next morning (ICE CREAM WITH BREAKFAST?! us kids were elated). also, we didn't include the bourbon. tasted like pumpkin pie, but just a little better, and i like the texture more too. mmm.

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