Saturday, October 1, 2011
letting things get rich.
Sometimes things look like mush but taste like heaven, and this is one of those times. You're going to look at these pictures and be very skeptical. Please remember that nothing involving sugar, butter, whole milk and pumpkin can possibly be bad for you in any way, and that's a scientific fact.
It's October, ladies and gentlemen. Time to start thinking of what you want to be for Halloween (I've gotten mixed responses to my most recent idea of moth. If Martha can do it, so can I. Right?) and making things to eat that are orange. This is a very simple, very filling, very incredibly fall-icious way to start.
Pumpkin Bread Pudding
adapted from smittenkitchen
1 1/2 cups whole milk (this scares me a lot. I am afraid of whole milk. I am a skim milk girl. 2% tastes like a milkshake to me. But the custard needs some fat to hold itself together so....go big.)
3/4 cup canned solid packed pumpkin
1/2 cup sugar
2 large eggs plus one yolk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch of cloves
5 cups cubed day-old baguette or crusty bread
3/4 stick unsalted butter
Place the butter in a 8 inch square baking dish and stick that in the oven while its preheating to 350 degrees. Remove when the butter is melted. Add cubes of bread and toss so that cubes are completely coated.
In a separate bowl, mix the remaining ingredients. Pour over the cubes and toss so they are evenly coated. Bake until custard is set, about 25 - 30 minutes.
This bread pudding did not last 24 hours in my apartment, and we ate a lot of it straight from the pan. If you want to be fancy / make this look less like a plate of mush, serve it with vanilla bean ice cream or spiced whipped cream.