I don’t know about you, but one of my favorite things to do on Saturday mornings (aside from indulging in a hot and hearty breakfast while watching Saturday morning cartoons), is to wander around the local Farmers Market. This particular morning, I stumbled upon cute little Sugar Pumpkins, just begging to come home with me. The fact that they were half off only sweetened the deal. I couldn’t resist! So today, I bring you Pumpkin Bread Pudding. (Another sure delight for your Thanksgiving table).
- 2 c Half/Half (or equal parts whole milk and whole cream)
- 4 room temperature Eggs
- ½ c Brown Sugar
- ¼ c Honey or Maple Syrup
- 2 tb Frangelico or Bourbon (can omit)
- 15 oz Fresh Pumpkin Puree
- ½ tb Pumpkin Spice
- 1 loaf day old Challah or Brioche
- Butter for your dish
- Cube your bread and toss into a well buttered baking dish.
- Whisk together all of your other ingredients and slowly pour over your bread.
- Allow your custard to soak in for 20 minutes.
- Set your dish into a larger baking dish and fill with hot water half way up its sides.
- Bake at 350 for 35-45 minutes.
Watch my Stuffed Sweet Potato Cupcakes Video to learn how to blitz your own Pumpkin/Butternut Squash/Sweet Potato puree!
…and here’s how to make your own Pumpkin Spice:
- 2 tb Cinnamon
- 2 ts Ginger
- 3 ts Nutmeg
- ½ ts Allspice
- ½ ts Cloves
- ⅛ ts Cardamom
- Mix everything together. I like to store mine in a mason jar.
- {It’s best to grind whole spices in a spice grinder, but you can get away with using jarred spices}
Love & Sweet Saturday Mornings,
Your Squishy Monster ^.~







