I can’t believe it is November already, where is the time going.  Halloween passed, and Thanksgiving is coming up pretty soon.  Once you hit Thanksgiving then it’s suddenly New Years and you wake up wondering what happened.  My little Ella is already 8 months and standing up.  And i want to find a pause button, things need to slow down.

It’s fall and pumpkin is just something i love to bake with.  When i saw this Pumpkin Bread Recipe I knew right away what i was making.  I had never before made Bread Pudding but didn’t realize how easy it is to make.  I will be making this more often.

I also didn’t just want to use regular bread, i went for some brioche. This Pumpkin Bread Pudding is just amazing.  Next time i might try to add some raisins as well.

This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Food Babbles, which is written by Kate. Kate is a stay at home mom and has a fabulous blog.  I spent a long time on Food Babbles trying to figure out what to make.  But at the end i decided to make something for the fall and with pumpkin.  If you haven’t visited Food Babbles you should go and check it out, so many delicious recipes.

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Pumpkin Bread Pudding

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

1 cup heavy cream
½ cup whole milk
3/4 cup canned solid-pack pumpkin
½ cup sugar
2 large eggs plus 1 yolk
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
5 cups cubed (1-inch) day-old baguette or croissants or brioche
3/4 sticks unsalted butter, melted
2 tbsp bourbon (optional)

Directions:

Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices and bourbon in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.

Transfer to an ungreased 8 inch baking dish or pie dish and bake.

Bake until custard is set, 25 to 30 minutes.

Adapted from: Food Babbles

One Year Ago: Corn Chowder
Two Years Ago: Cranberry and White Chocolate Streusel Bars