This year I totally went wild with pumpkin recipes.
I have always loved the comforting taste of pumpkin in bread, cookies, and soup. For some people, Fall hasn’t officially started until they see pumpkin drinks added to their favorite cafe’s menu board.
When I tried to make pumpkin puree from an actual pumpkin versus just opening a can I was totally hooked! There was no comparison to the taste, color, and texture. If you use canned pumpkin, there is not judgment here, but I am just telling you straight up that once you have crossed over to the fresh side, there is no going back.
I checked out stores after the Halloween rush and found cooking pumpkins on clearance. I bought 15! I cut, baked, pureed, and measured out my marigold colored squash into freezer bags. I knew I would need a good supply. So glad I did! But now that I have tried several more recipes I am thinking that next year when John puts in a garden he will need to plant a lot of pumpkins.
One of my newest favorites is Cranberry Pumpkin Bread Pudding. I am so glad I have plenty of pumpkin in the freezer because this recipe is something I plan to make long after the turkey is gone and cranberry salad consumed!
This recipe can be easily doubled and frozen, or divided into small ramekins for individual servings. Serve warm with whipped cream.
- 1 1/2 cup half & half
- 1 cup canned solid-pack pumpkin
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1/2 stick butter, melted
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 ground cloves
- 1/4 ground nutmeg
- 6 cups cubed (1-inch) day-old baguette or crusty bread
- 1/2 cup dried cranberries
- whipped cream for topping
- Preheat oven to 350 degrees.
- Whisk together half & half, pumpkin, milk, sugar, eggs, vanilla, salt, and spices in a bowl.
- Put bread cubes in ungreased 8 inch baking dish. Sprinkle on dry cranberries. Pour pumpkin mixture over bread, making sure to coat evenly.
- Bake until custard is set, 25 to 30 minutes.