Saturday, November 16, 2013

Oh My Goodness... Make This!

I am just sorry that none of you could have smelt the delicious pumpkin aroma coming from my kitchen this evening. Bread pudding is one of those heavenly creations that could easily force an individual to wear stretchy pants every day. And pumpkin bread pudding.... you may as well buy yourself an assortment of leggings because you will be wearing those bad boys a lot. 

This is a super fun dessert idea for the holiday season. I love me some pumpkin pie, but it is also fun to change it up a little. And its so easy! Five minutes of work time, an hour in the oven, and you will be delving into carb heaven.

·   Butter, for baking dish
·  1 baguette (8 ounces), sliced 1/2 inch thick
·  4 large eggs
·  1 quart half-and-half
·  1 can (15 ounces) pumpkin puree
·  1 cup packed light-brown sugar
·  1 tablespoon pumpkin-pie spice
·  1 teaspoon vanilla extract

Toast the bread in the oven for about twenty minutes while you add all of the other ingredients to a medium bowl. 

Add the bread to your pumpkin mixture and let it soak for twenty more minutes so the bread can become all juicy and puffed with pumpkin. 

Pour bread mixture into a buttered 9x9 baking dish. Bake at 300 for 60-70 minutes or until a knife inserted in the center comes out clean. 

Heap on some vanilla ice cream (if you choose to take it to that extremely delicious level) and enjoy!

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