Happy thanksgiving! The food festivities are starting off here on the right foot with a pumpkin bread pudding complete with bourbon. I have seen recipes for pumpkin bread puddings and pumpkin French toasts and have long wanted to try one. This year was the year! Last night I made the pudding so David just stuck it in the oven when he got up, so breakfast was less fuss more yum.
I found this recipe on smittenkitchen last week.
3/4 stick butter, melted
1 1/2 cup milk
3/4 cup canned pumpkin
1/2 cup sugar
2 large eggs + 1 yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp allspice
Pinch ground cloves
Bourbon (the one thing to never measure)
5 cups cubed bread
I started by melting the butter. While it melted I whisked all of the remaining ingredients together in a bowl except the bread. I coated the bread with the butter I tossed the liquids with the bread and put them into a Pyrex. I covered the goods and left them in the fridge overnight. In the morning we uncovered and cooked for about 35-40 at 350 F.
The verdict is that my expectations were too high. I felt it wasn't quite pumpkin-y enough. David enjoyed it but wanted more seasoning. I used challah since it makes for good French toast but I would go to regular bread or a baguette next time. Still a yummy breakfast which would have been better with son vanilla Greek yogurt, or better yet whipped cream!
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