Thursday, November 1, 2012

In Anticipation of Thanksgiving

I found the best dessert recipe that I had to share with all of you. It is a pumpkin version of bread pudding. We tried it this past weekend for our monthly potluck we do in the community. It got rave reviews and it is easy to fix.

Here is the recipe:

3 cups whole milk
1/2 cup heavy cream
6 large eggs
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 (15-ounce) can 100% pure pumpkin (not pie filling)
1/2 pound French or Italian bread , torn into large chunks

In a large bowl, combine all ingredients except the bread and whipped cream, whisk until smooth. Add bread and stir until all chunks are evenly moistened. Cover and let soak for 4 hours minimum or overnight in the refrigerator.

Preheat oven to 350-degrees F. Coat a 9xs13-inch casserole dish with cooking spray.

Spoon the mixture into the baking dish and bake for 1 to 1 1/4 hours, or until set.

Let cool slightly, spoon into serving dishes and top with whipped cream and serve.

Note: this recipe comes from Donatella Cooks: Simple Food Made Glamorous.

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