11.19.2012

pumpkin bread pudding with bourbon soaked cranberries


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
1.  Preheat the oven to 350 and butter your ramekins and place 1 tablespoon of brown sugar into the bottom of each.  I used 7 ramekins although you may use less or more depending on the size of your loaves.

2.  Place the cranberries in a saucepan and cover with bourbon and hot water.  Allow to soak for 20 minutes.

3.  In a large bowl whisk together the pumpkin through salt.  Toss in the bread and allow to soak for a few minutes.  Now toss in the cranberries and combine.  Divide among the prepared dishes and press down slightly.

3.  Bake for about 40 minutes until golden.  Let cool slightly then serve with black coffee, vanilla ice cream, or just combine the two and serve with coffee ice cream.  You can invest them as well if you'd like.





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