“Produce great pumpkins, the pies will follow later”- Anonymous
Ya, I know..my last post knocked fall but in all honesty I really do love it. Nubby sweaters, boots, tights, scarves and all things cosy. Pumpkin pie and just a little sprinkle of witches, ghosts and spooks, oh my! What is there not to love really? My decorations are out and I have already started to tamper with pumpkin puree.
Here is the thing about pumpkin. It is awesome. Toasted and salted pumpkin seeds? Delicious. Pumpkin pie? Best pie ever. However there is more to this little orange orb than those two treats that instantly come to ones mind. Pumpkin cookies and muffins are delicious, as is pumpkin cheesecake. Those recipes are the perfect way to use up left over canned pumpkin and it also freezes brilliantly if you are already too pumpkin overloaded (which I feel is impossible!).
This week I made pumpkin bread-pudding and that was a game changer for me. Using the Smitten Kitchen recipe, I made my own adjustments (because I can’t just leave a good thing alone!) and soon my home smelled of warm spices and sweet pumpkin. Easy recipe with very few ingredients it may become a new fall tradition for me. Recipe follows! Enjoy!
1 1/2 cups whole milk or cream ( I used low fat cream!)
3/4 cup canned pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon of nutmeg
1 pinch cayenne pepper
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3 tablespoons butter, melted
Preheat oven to 350°F with rack in middle
In and 8×8 pan, place bread cubes and drizzle melted butter over top and toss until bread chunks are well coated . Whisk together rest of ingredients and pour over buttered bread in pan. Stir to ensure all bread is coated and soaking in mixture. Place in oven and bake 25-30 mins or until custard appears set.