I hope you are not tired of pumpkin recipes yet. Here is a wonderful bread pudding just right for a cold fall day. Can you smell the pumpkin and cinnamon?
8 ounces French bread, torn into small pieces, about 5 cups (you can use up any old bread you have though)
2 cups half-and-half
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup chopped pecans or walnuts
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
Butter an 11 x 7 inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half and set aside.
In another bowl, combine eggs, sugars, pumpkin, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar and pecans. Bake for 45 to 60 minutes, or until set.
Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream. Best served warm.
Vanilla Dessert Sauce
1 cup water
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter
2 teaspoons vanilla extract
Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over the warm dessert or on the plate as decoration. You can also serve in a small pitcher on the side if you like. Serve it warm also.
Makes 3/4 cup.
Variation – For a brown sugar sauce just substitute the white sugar with brown using the same recipe.
I’m not done with pumpkin recipes yet. You can save uncarved pumpkins for months if stored them right (do not let them freeze outside) so I'm supplying you with many recipes for those pumpkin lovers. I’ll post a savory recipe tomorrow.
Be happy and may God bless you and yours.