Ah the humble pumpkin, the herald of the “holidays” – Halloween, Thanksgiving, Christmas. When Starbucks updates their Fall menu to “Pumpkin Spice Latte” we know its time to kiss our diets a fond farewell and dive into pumpkiny indulgence in all its many forms. Gather together pilgrims, it’s time to sing the praises of squash. Can we get an amen! Our ode to the season is this delicious Pumpkin Bread Pudding. So easy, so delicious, you’ll love it as much as we do.
2 loaves pumpkin bread (we used the Krusteaz mix you can get in the store for the holidays)
4 cups goat milk
2 teaspoons cinnamon
1.2 teaspoon ground ginger
1 teaspoon nutmeg
1 teaspoon vanilla
Butter a 9 x 13 baking dish.
Cut the pumpkin bread into 3/4 to 1 inch cubes and place into the 9 x 13 baking dish.
Lightly beat the 8 eggs and whisk together with the 4 cups of milk, the spices and vanilla. Carefully ladle or spoon the mixture over the bread. Let the bread and custard mixture stand for 1/2 to 1 hour.
Heat your oven to 350 degrees. Place the bread pudding into your oven on the middle rack and back for 1 hour to 1 hour and 20 minutes, until the custard is done. Place on a wire rack to cool. Serve warm or place it in your refrigerator to serve tomorrow. You can warm it or serve it cold.
To serve, cut into portions and drizzle with caramel sauce and top with whipped cream. There is a good, easy caramel sauce on the Food Network website, here.
Wishing you all a Happy Thanksgiving, may you see the many blessings of this life everywhere you look.