(Insert random excuse why neither of us has posted in so long)It?s fall in Southern California, and while the temperature isn?t all that cold, fall foods beckon. Especially my favorite squash, pumpkin. The dear husband, also a pumpkin lover, and bread pudding lover, volunteered me to make a pumpkin bread pudding for Nick?s raging fall party. I settled on a recipe from epicurious, but being who I am I didn?t follow the recipe exactly.The first thing that I did differently, noted in the video, was substitute half the bread for some leftover Trader Joe?s pumpkin bread. The other half I used egg bread, specifically challah. The pumpkin bread had a lot of raisins, so I omitted the golden raisins. To the custard I added 1 heaping tablespoon of pumpkin butter. Baked for 50 minutes, and served with vanilla ice cream. It was so tasty it didn?t need the fancy caramel sauce, but I bet it was good too. |
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