In celebration of pumpkin!


In celebration of pumpkin!

The Village Pumpkin Patch is open for you to find your unique canvas for your autumn creations.  Here is a great recipe we wanted to share to help you get in the mood for fall!

Spiced Pumpkin Bread Pudding – from CookFresh

The simplicity of this one-bowl dessert belies how satisfying it is.  Serve it slightly warm or at room temperature with whipped cream and graciously accept all the compliments that come your way. ~ Serves 12

  • Softened unsalted butter, for the dish
  • 2  15-oz cans pure pumpkin puree
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 cups packed dark brown sugar
  • 8 large eggs
  • 1 Tbs. pure vanilla extract
  • 1 Tbs. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. fine sea saft
  • 1/2 tsp. ground cloves
  • 1 1/2 lb. challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 16 cups)
  • Confectioners’ sugar, for dusting (optional)
  • Unsweetened or lightly sweetened whipped cream, for serving

 

Position a rack in the center of the oven and heat the oven to 350 degrees Fahrenheit.

Butter a 9×13-inch (or similar) baking dish.

Whisk the pumpkin, milk, cream, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and cloves in a very large bowl until blended.  Fold in the bread crumbs and let sit at room temperature for 15 minutes so the bread can absorb some of the custard.  Re-toss and transfer the mixture to the prepared dish. (If making ahead, cover and refrigerate up to 24 hours).

Bake until a skewer inserted into the center comes out clean, 40 to 45 minutes.  Transfer to a rack to cool slightly, at least 20 minutes.

Serve warm or at room temperature, dusted with confectioners’ sugar, if you like, and accompanied by the whipped cream.

+ There are no comments

Add yours