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.
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:)