I couldn't tease you with this picture and not share the recipe right away.  Pumpkin Bread Pudding with Bourbon Soaked Cranberries is just what you'll be wanting in the days ahead, especially if you're having a fancy feast, smaller gathering, or simply want to impress your family.  Or, all of the above.  You can omit the bourbon soaking although I highly recommend it as it goes over quite well and adds just another level of flavor to this dish.



Last week we stopped into our local wine and cheese shop later in the evening and they were giving away day old bread.  I quickly took two loaves and decided bread pudding would be in our future.  Thanks to a three hour nap on Anderson's part it was.


Thanks also to Martha Stewart for having such a great recipe that didn't involve me having to make a fancy custard.  I chopped the bread, soaked the cranberries, and made the filling.  Before I knew it they were into the oven and the babe was awake.

Thankfully these bake for 40 minutes, long enough that I'm able to not forget about them like I did the other day with some cookies that came out a little too done.

These can be enjoyed straight out of their ramekins or you can invert them and serve on a plate with coffee ice cream like we did.  Probably because we love coffee and pumpkin together, don't you?


Recipe thanks to and adapted from Martha Stewart

Ingredients You'll Need

• unsalted butter at room temperature for the ramekins- I used 7
• 7 tablespoons brown sugar for the bottom of the buttered ramekins
• 1 cup dried cranberries
• 1/3 cup bourbon
• 1/3 cup hot water
• 1 (15-ounce) can pumpkin
• 4 large eggs
• 1 cup sugar
• 1 1/2 cups whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon pumpkin pie spice
• pinch of salt
• 2 day old french baguettes, ends removed and chopped into cubes