I am making something new this year for the Thanksgiving dessert collection at my house! Move over Pumpkin pie, I am in LOVE! I tried this recipe out for Sunday Supper last night, and my non dessert eating guest, Jerry had 2 helpings! Whoa now that's a rave review at my house.
I served it with a small scoop of vanilla ice cream, the ooozzee yumminess of the melting ice cream on the warm, spicey pumpkiny earthy goodness of the bread pudding, made me swoon.
I have a new love!
Pumpkin Bread Pudding~
yield: Makes 8 servings
active time: 15 min
total time: 45 min
- 1 cup heavy cream, *milk can be a substitute for cream
- 3/4 cup canned solid-pack organic pumpkin
- 1/2 cup sugar
- 6 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 6 cups cubed (1-inch) day-old raisin bread
- 1/4 cup chopped walnuts
- 1 stick unsalted butter, melted
PreparationPreheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices 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 square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream ~optional*
I got a message today, from my adorable girlfriend in Italy she had a great suggestion and a great question as well
*From Nicky in Siena ~ "The Pumpkin recipe you posted sounded good, but its all in cups and can I use fresh pumpkin ? I will use Xmas Panettone for the raisin bread... xx"
my answer was that I would bring her measures from the U.S. next time I come, and that she could use fresh pumpkin, to roast it first, Panettone, brilliant, I will use this myself!
Nicky and her husband,GianLuca own an amazing restaurant in Mykonos, called Bandanna, they winter in Tuscany and summer in Mykonos. I have asked her to share some of her fav recipes, and she said yes, so look for wonderful Tuscan inspired recipes from this amazing couple coming soon...