Thursday, December 29, 2011

Pumpkin Bread Pudding

The best way to use day old French baguette.
Cube it and toss it in the mixture. 
Fall may be over, but until the supermarkets stop selling yams and pumpkins, I plan to continue taking advantage of my favorite seasonal flavors. I love the classic flavor of bread pudding, so I decided to add a little kick to it by infusing pumpkin, cinnamon and nutmeg flavors for a festive feel. I omitted raisins and didn't make the accompanying caramel sauce because the sweetness level was perfect as is. I'll probably be stocking up on pumpkin puree to recreate this recipe again before next fall. 

Next time, I'll try pairing the warm pudding
with some vanilla ice cream.


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