Wednesday, November 7, 2012

Thanksgiving Recipe: Pumpkin Bread Pudding

Photo by Corey Then
Chef Chris Ferrier of 2100 Prime shared his Pumpkin Bread Pudding recipe to spice up your Thanksgiving.

Serves 6-8

6 cups of day old bread like French bread. (Brioche also works well. Tear the bread into cubes.)

1 cup whole milk

1 cup half and half

3 large eggs

1 teaspoon vanilla

2/3 cup granulated sugar (you can use less if you like it not too sweet.)

2/3 cup brown sugar

1 pound pumpkin puree

1 cup dried cranberries, (or pecans, raisins, dates, or a combination)

4 tablespoons melted butter

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Cinnamon sugar, optional

Butter a medium size baking dish or 6 single serve ramekins

Heat oven to 350°. In a bowl, cover the torn bread with milk and half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish or ramekins.  Sprinkle top with cinnamon-sugar, if desired.  Bake for 45 to 60 minutes, or until set.

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