So here's the sitcheee-a-tion, we had a free lunch at work and rather than order from the healthy salad place they ordered italian. Everything was covered in sauce. Don't get me wrong I love sauce. But sauce and trying to stay on my points doesn't mesh too well. So I tried to do the best I could. A little salmon..some salad..string beans and carrots. Some stuffed shrooms. Then I see the bad of bread that noone touched. The perfect opportunity. To snatch it for a bread pudding. Only its fall..so I decided to use pumpkin in it and make it a pumpkin bread pudding. This is not your typical mushy diner bread pudding. This is the evil love child of french toast and pumpkin pie. Of course I couldn't leave well enough alone, I had to make a homemade caramel sauce to drizzle on top. And yes its CARAMEL. Not carmel dammit.
If you have a dinner to go to at a friends house bring this. I gaurantee there won't be any leftovers.
Pumpkin bread pudding
16 ounces crusty bread. Cubed.
8 eggs
1 1/2 cups sugar
1 1/2 cups heavy cream
2 1/2 cups whole milk
1 cup pumpkin puree
1 tsp cinnamon
1 tsp pure vanilla
In a bowl combine eggs,milk,cream,sugar,vanilla and pumpkin. Make sure its well mixed. I suggest a hand mixer.
Put your bread cubes in a buttered aluminum baking pan or casserole dish. Pour the wet ingredients over the bread cubes and let it soak in the fridge for at least 2 hours or until all the liquid is absorbed
Preheat your oven to 350 and bake for 45-50 minutes or until set.
Easy caramel sauce
1 cup of water
1 1/2cups of sugar
1teaspoon pure vanilla
1 cup heavy cream
1 tbs butter
1/8 tsp salt
Combine the water and sugar over low heat until melted. Raise the heat and watch the sugar/water very carefully. When it turns a light caramel brown about 8minutes (this happens fast. Caramel left unattended will burn very quickly) slowly pour in your cream. The mixture will bubble furiously. Add vanilla butter and salt and cook another minute untils smooth and thick. Remove from heat. Will keep good in the fridge for....
Who am I kidding. It doesn't last long enough so I'm not really sure. They say it will last for a few weeks.
I hope you're inspired and try this recipe
Off for now !
If you have a dinner to go to at a friends house bring this. I gaurantee there won't be any leftovers.
Pumpkin bread pudding
16 ounces crusty bread. Cubed.
8 eggs
1 1/2 cups sugar
1 1/2 cups heavy cream
2 1/2 cups whole milk
1 cup pumpkin puree
1 tsp cinnamon
1 tsp pure vanilla
In a bowl combine eggs,milk,cream,sugar,vanilla and pumpkin. Make sure its well mixed. I suggest a hand mixer.
Put your bread cubes in a buttered aluminum baking pan or casserole dish. Pour the wet ingredients over the bread cubes and let it soak in the fridge for at least 2 hours or until all the liquid is absorbed
Preheat your oven to 350 and bake for 45-50 minutes or until set.
Easy caramel sauce
1 cup of water
1 1/2cups of sugar
1teaspoon pure vanilla
1 cup heavy cream
1 tbs butter
1/8 tsp salt
Combine the water and sugar over low heat until melted. Raise the heat and watch the sugar/water very carefully. When it turns a light caramel brown about 8minutes (this happens fast. Caramel left unattended will burn very quickly) slowly pour in your cream. The mixture will bubble furiously. Add vanilla butter and salt and cook another minute untils smooth and thick. Remove from heat. Will keep good in the fridge for....
Who am I kidding. It doesn't last long enough so I'm not really sure. They say it will last for a few weeks.
I hope you're inspired and try this recipe
Off for now !
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