Remember how I, jokingly, made of fun of my stash of canned pumpkin. Like I was Y2K crazy again.
I mean, for the first time....um....
Well, now I am going through a rationing phase. I think of a pumpkin recipe that I would like to try, but then I wonder, "Will it be worth it?"
Canned pumpkin has become a standard of measuring worthiness. And it's scaring me.
After much deliberation (way too much to ever consider myself cool again), I deiced to make Pumpkin Bread Pudding.
Butter, bread, sugar, cream and pumpkin. With main ingredients like that how could it go wrong.
That was a statement, not a question.
Pumpkin Bread Pudding
Ingredients: 1 cup cream (I used half and half), 1/3 cup milk, 3/4 cup canned pumpkin, 1/2 cup sugar, 3 large eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, a pinch of ginger and salt, 3/4 cup melted butter and one day old french bread loaf, cubbed.
To do: As mentioned above, cube you day old loaf into small, bite-sized cubes. If your bread is not a day old then simple cube it in the morning and either let it sit out or place in the refrigerator to dry out a bit. In a large bowl combine all other ingredients (excpet melted butter) until well combined. Melt the butter and allow it to cool just a bit before pouring it over the bread crumbs.
*Tip: I put my bread crumbs in a large plastic bag, poured the butter in and shook it like a Polaroid picture. Hey yeah! (Outkast anyone?)
Pour the buttered bread crumbs into a large baking dish. Pour pumpkin batter other the top. Then bake at 350 F for 25-30 minutes, until the custard is set.
Other yummy bread puddings:
Banana Bourbon Bread Pudding, by: Joy the Baker
New Orleans Bourbon Bread Pudding, by: Ezra Pound Cake
Panettone Bread Pudding, by: Gourmet
xo. Emma (and by the way, you all are worth a hundred cans of pumpkin too me:)
Oh my! Your pumpkin treats keep looking better and better. Thanks for sharing this recipe - can't wait to try!
Posted by: Elise | October 26, 2010 at 11:04 AM
i wish i lived near you so you could make me sweet treats all the time. i love baking! and i definitely need to get myself into gear with this whole pumpkin baking before it's too late!
Posted by: J.P. | October 26, 2010 at 11:55 AM
Another new twist! I may have to try this for some friends tomorrow night.
The conspiracy theorist in me wonders if there really is a pumpkin shortage this year, because now I see it everywhere. Either way, not complaining! :)
Posted by: Bekka | October 26, 2010 at 03:07 PM
okay I have the SAME Dilemma! I actually made a recipe last week that only used 1/2 the can of pumpkin and it KILLED me inside, so needless to say the rest of it is in the fridge waiting to be baked into something delicious. haha!
Posted by: Katy | October 26, 2010 at 06:05 PM
We go to KTV sing a duet song to celebrate, Tokyo story. "If I say I love you, really loving you and I hope I can wear your Thomas Sabo ring. Is not replace, with time deposits, second will cherish...?” When we mutually looked, I from his eyes see my future happiness of existence. Hall said we have Ifni; the chorus has 95 points, level of the highest. We got the prize, Tokyo story of CD about the time when we were as Thomas Sabo suppliers Practice very hard, each branch, and no salary turn. Sometimes, watching his pale face hard day, I very distressed.
Posted by: thomassabouk | October 28, 2010 at 10:22 PM
Sounds absolutely delicious! I'm totally a pumpkin-freak like you so all your I love your seasonal recipes and was so relieved to see pumpkin puree on the shelves of my grocery store! Love your blog and your recipes... Thanks for sharing!
Posted by: Laura | October 31, 2010 at 09:07 AM
I'm sure the best for you nicole miller bridal online shopping
Posted by: heparove | February 15, 2012 at 03:17 AM