Sweet Tooth Recipe: September 2011

Today is the first day of autumn, so what better way to celebrate than with a yummy bowl of Pumpkin Bread Pudding? We can always tell when fall is here when Starbucks starts selling their famous Pumpkin Spiced Lattes. We think that would be the perfect complement to this recipe! As always, remember to floss and brush thoroughly after indulging!

Pumpkin Bread Pudding Recipe

1 1/2 cups whole milk or half and half
3/4 cup canned solid-pack pumpkin
1/2 cup brown sugar
2 large eggs plus 1 yolk
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
1/4 tsp grated nutmeg
5 cups cubed (1-inch) day-old baguette or crusty bread

1. Preheat oven to 325 degrees.  Whisk all the ingredients except the bread in a medium sized bowl, until well combined.  Fold in the cubed bread and pour into an 8” X 8” baking dish.

2. Place the baking dish into a larger pan and add enough water to come halfway up the sides of the baking dish.  Bake for about 30-35 minutes, until the custard is set.  Let cool for at least 15 minutes before serving.

Makes 6 servings

Note: You can serve it with a quick caramel sauce… cook about 1/2 cup sugar until golden brown, whisk in 1/2 cup heavy cream.

What’s your favorite fall recipe?

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