Wednesday, January 18, 2012

....Pumpkin Bread Pudding on a Snow Day

From Smitten Kitchen, I opted for the 'Come On, Be Lazy With Me, Instructions'

It snowed today! And this is what my street looked like. I literally saw a man skiing down my flat street in cross country skis. The covered hunk in the bottom right of the picture is my lovely Jeep. It has a rack on the top but snow covered it. What it meant was a Snow Day! And 'snow work' (finding myself punny). So what better to do then bake deliciousness?

1 1/2 Cups Whole Milk
3/4 Cup Canned Solid-Pack Pumpkin
1/2 Cup Sugar
2 Large Eggs Plus 1 Yolk
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/8 tsp Ground Allspice
Pinch of Ground Cloves
2 Tbsp Bourbon
5 Cups Cubed (1-inch) Crusty Bread*
3/4 stick unsalted butter, melted

*The best way to make fresh bread crusty is to cube and then bake them 350°F for 30 minutes.

Preheat oven to 350°F with rack in middle.

While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. 

In a separate bowl, whisk together all the remaining ingredients. 

Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

So yummy I tried some right away.

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