Rainy Day: Pumpkin Time!

The weather outside is amazing… amazingly rainy and gloomy. What is a girl supposed to do when it’s dark out… and rainy… and her bed looks sooo very cozy? It’s time to pop in a movie and bake something yummy that could function as dessert comfort food for tonight and a yummy breakfast in the morning.

After taking a poll on Facebook the masses have decided that Pumpkin Bread Pudding should be on the menu for tonight (people are obviously ready for fall). The great thing about bread pudding is it’s a two container max mess and its super easy. You cut, mix, fold, wait, and bake. What could be easier than that?!?

I had to pull this recipe out of the vault. In 2010 I started printing out recipes that I wanted to cook at home now that I have my Kindle, which is more safe in my kitchen than my laptop, I no longer need to do that but, this recipe is a tried and true favorite. I have probably only ever had two slices max as it tends to disappear.

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Pumpkin Bread Pudding (see original recipe here)

  • 1 ½ cups heavy cream
  • 1/2 cup 1% milk
  • 3/4 cup canned pumpkin
  • 1/2cup sugar
  • 1/2cup brown sugar
  • 3 medium-sized eggs
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of ground cloves
  • 1 tsp vanilla extract
  • ½ tsp maple flavoring
  • 1 loaf crusty French bread
  • 1 stick unsalted butter, melted

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Preheat oven to 350°F with rack in middle. Toss the bread together with the butter in a large bowl. Set aside. Whisk the pumpkin, milk, cream sugars, eggs, salt, spices, and extracts in another large bowl. Pour the pumpkin custard over the bread cubes and toss to coat. Pour into a 9X13 square baking dish and bake 30 minutes until custard sets. Serve the pumpkin bread pudding with caramel maple whipped cream and caramel on top. Serves 6-8.

I felt like the recipe was a little dry so I added this mixture as a topping

  •  ¼ cup heavy whipping cream
  • ½ cup 1% milk
  • ¼ cup pumpkin
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • Pinch of ground cloves

The high sugar content will help to produce a crust and keep the bread pudding moist.

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Caramel Maple Whipped Cream

  • 1 tub fat-free whipped topping
  • 1 tbsp honey
  • 1 tbsp caramel
  • 1 cap full maple flavoring
  • 1 cap full vanilla extract

Combine all the ingredients and whisk together adding lots of air. Put back into container to store.

Of course if I’m making a treat for me I have to make a treat for my best friend Reptar!! He is my number one helper in the kitchen, hes apart of the clean up crew.  Here is a second recipe to use up whats left of the pumpkin puree. See original recipe here.

PPB dog treats

  • 2 1/2 cups whole wheat flour
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 2 tbsp peanut butter
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 5 strips chopped bacon
  • 1 tbsp water

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Preheat oven to 350 degrees.

Whisk together flour, eggs, pumpkin, peanut butter, salt, bacon, and cinnamon in a bowl. After initially mixed all ingredients together I then used my hands to really mix everything well. Add the tablespoon of water once mixed well and knead again to combine well.

Roll the dough into a ball. Then flour a hard surface and use a rolling-pin to roll the dough out, which should be about 1/2 inch thick.

Use a cookie cutter to make a cute shape (I used a pumpkin shape!)

Bake in oven for about 30 minutes, or until hard.

Hopefully these recipes will help you get over hump day!

 

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