observations, ideas and inspiration... from my pennsylvania home, garden, kitchen, and studio

Wednesday, October 29, 2008

What about Thanksgiving?? Make this Pumpkin Bread Pudding!


"Yes'm," answered two meek voices, and after a few irrepressible giggles, silence reigned, broken only by an occasional snore from the boys, or the soft scurry of mice in the buttery, taking their part in this old-fashioned Thanksgiving.
Louisa May Alcott "An Old-Fashioned Thanksgiving"

I love that story.
I was up unusually early this morning and decided to pull out my Thanksgiving decorations....really just Turkeys. I love them! I'm looking forward to Saturday to re-decorate a little and put out the Toms. I know it seems early to think about Thanksgiving with Halloween only days away but it will be here before we know it. It seems like we always go straight from Halloween to Christmas and Thanksgiving gets the short end of the stick. I think we should start a campaign "Give Thanks for Thanksgiving!" I found this enjoyable little clip about the history of Thanksgiving with lots of lovely scenes and reenactments....its only a few minutes long http://www.history.com/minisites/thanksgiving/


You will be well loved bringing this dish to Thanksgiving Dinner.

Pumpkin Bread Pudding
Butter, for baking dish
1 baguette, (8 ounces) slice 1/2 inch thick
4 large eggs
1 quart half-and-half
1 can (15 ounces) pumpkin puree
1 cup packed light-brown sugar
1 tablespoon pumpkin-pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving (optional)

Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.

In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.

Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners'; sugar and topped with whipped cream.


Gobble Gobble!

5 comments:

ctlogcabin said...

Jenn ~ Love Thanksgiving its my favorite holiday.....brought home pumpkin fudge from VT and have been trying to find a recipe to duplicate it....my family loves all things pumpkin !!!
EnJoy your TricK or TreaT tomorrow
night with Lydia ~~
Hugs ~ Connie xox

MISS PRUDENCE said...

EVERYTHING DELIGHTFULLY TURKEY IS A WONDERFUL SIGHT INDEED... YOUR TURKEY PLATES ARE BEAUTIFUL && I WILL BAKED YOUR PUMPKIN BREAD PUDDING SOON... HAVE A GLORIOUS DAY...

ctlogcabin said...

Happy Halloween Sweetie !!!
Hugs ~ Connie xox

Patti said...

Hi Jenn, I just love turkeys and yours are especially wonderful! Saturday morning I put my Halloween decorations away and delighted in unwrapping each of my turkeys. You've inspired me to take some pics to share soon...
Blessings, Patti

Beehind Thyme said...

Oh... we don't forget Thanksgiving... I love the family thyme during this holiday.

Thank you dear for stopping in to visit with me & for your sweet comment.

Back to painting & stitching...

Blessings on this day, Pamela

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