Another adventure we had was taking a drive down the Old Blues Highway to Clarksdale where we ate some of the best catfish I've ever tasted at Morgan Freeman's Ground Zero Blues Club.
So when I got home I had to try my hand at some of these culinary delights. First up - bread pudding, and because it is October I thought I would add a little twist to it and make some Pumpkin Bread Pudding. This was amazingly DELICIOUS!!
Pumpkin Bread Pudding
photos by Laureen King from ArtandtheKitchen
recipe courtesy of Diana Rattray of Southern Food
- 8 oz French bread, cut into small pieces, about 5-6 cups
- 2 cups half and half cream
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 can (15 ounces) pumpkin puree
- 3 tbsp melted butter
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla
- Butter a bundt pan. Heat oven to 350 degrees.
- In a bowl toss the bread with the half and half cream; set aside.
- In another bowl, combine eggs, sugars, pumpkin, melted butter, spices and vanilla, blend well.
- Pour pumpkin mixture over soaked bread and stir to blend.
- Pour mixture into prepared baking dish.
- Bake 45-60 minutes.
- Serve with Brown Sugar Sauce, whipped cream, or vanilla ice cream.
- Serves 8
Brown Sugar Sauce
- 11/4 cups packed brown sugar
- 1/2 cup butter
- 1/2 cup cream (35%)
- Melt butter and brown sugar over medium heat stirring constantly.
- Bring to slow boil and cook for about 5 minutes.
- Remove from heat and whisk cream into sugar mix a bit at a time.
- Serve warm over Bread Pudding.
|Tastes great without the sauce as well|