It’s Thanksgiving tomorrow, friends! How did that happen so quick? I swear I was just very very very prego in the dead of summer watching my girl run through her sprinkler while dreaming of my boy who is now 4 plus months old, how?! It’s now forty degrees here and we are gearing up for the Holidays and our Thanksgiving feast with two kiddos in tow.
Thanksgiving is one of my favorite holidays because its warm, fuzzy, decadent and somehow relaxing….even with Delilah and Pop and Gigi’s three pooches running around like little crazies through the house. The smells are rich and the food and company are good. I also get super excited to watch the Macy’s Day Parade with the family in our jammies while sipping my coffee that may have a little hint of Baileys to celebrate the warm Holiday.
We are bringing the mashed potatoes to Pop and Gigi’s tomorrow and also decided to test out this beauty of a dessert while playing in the kitchen. Let me tell ya……it’s pretty darn amazing and would be an excellent compliment to your pumpkin and apple pie. Pair it with vanilla ice cream and a dollop of whipped topping and it’s heaven on a spoon. The brown sugar caramel sauce has Delilah like….mmmmmm more please, mama?!
We wish you all a very Happy and Healthy Thanksgiving. We are Thankful for our family that has grown this year and are truly looking forward to eating well with the people we love the most!
Pumpkin Bread Pudding
1 loaf of your favorite “special” bread, we opted for a chocolate cranberry loaf
2 egg yolks
1 15 oz. can pumpkin puree
1 cup sugar
2 cup heavy cream
1 cup whole milk
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon groundnd nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
*to be added later, 4 tablespoons butter, cubed
Brown Sugar Caramel Sauce
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
preheat oven to 350 degrees
cut loaf of bread into 1/2-1 inch cubes and spread out on a baking sheet
toast bread cubes for 25 minutes at 350 degrees
stir bread and toast an additional 10 minutes until they are dried out like croutons
whisk the eggs together in a medium bowl
combine all remaining Pumpkin Bread Pudding ingredients EXCEPT BUTTER until thoroughly mixed
layer toasted bread cubes in a greased 9 by 13-inch baking dish
pour the pumpkin mixture over the bread, pressing down until the bread is completely submerged
let bread sit for 15 minutes and sprinkle cubed butter over top
bake at 350 degrees for about 60 minutes, (the center will still be slightly jiggly and well browned)
cool on a baking rack for at least 30 minutes before serving
Brown Sugar Caramel:
just before serving, melt 1/2 cup butter over medium high heat in a small saucepan
add 1/2 cup packed brown sugar and 1/4 cup heavy cream
whisk until sugar dissolves and sauce is heated through, remove from heat and stir in vanilla.
to make ahead, reheat when ready to serve and add a little extra heavy cream to thicken sauce
serve warm Brown Sugar Caramel Sauce with Pumpkin Bread Pudding
recipe adapted from Carls bad Cravings//Pumpkin Bread Pudding with Brown Sugar Caramel Sauce