PUMPKIN PRALINE BREAD PUDDING

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Pumpkin Praline Bread Pudding is a new addition to the holiday table for us. Traditionally our Thanksgiving dinner each year includes the traditional dishes, such as turkey, green bean casserole, roast Brussels sprouts, and sweet potato casserole, as well as the same desserts: apple, pecan, and pumpkin pies.  For the most part, everyone likes them and expects them each year.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
Let me know if you tweaked it to make it your own. I love how people customize recipes for their own tastes. I look forward to hearing from you.
Ingredients
Pumpkin Bread Pudding
  • 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces
  • 1 cup Heavy Cream
  • 1 cup Half and Half
  • 1 15-ounce can Pumpkin Puree
  • 1-1/2 cups Granulated Sugar
  • 3 tablespoon Melted Butter
  • 4 Eggs
  • 2 teaspoons Vanilla
  • 1 tablespoon Pumpkin Pie Spice *
Praline Sauce
  • 1 cup Unsalted Butter
  • 1 cup Heavy Cream
  • 1 cup Brown Sugar
  • 1/2 cup Chopped Toasted Pecans
Pumpkin Pie Spice
  • 2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Ground Allspice
Instructions

 

  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish.
  3. In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
  4. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
  5. Bake in a preheated oven at 350 for about 1 hour.
  6. While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
  7. Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes.
  8. Pour over bread pudding to serve.

 

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