p u m p k i n b r e a d p u d d i n g
Hello MCC friends, I have something new and exciting to share with you. I am pleased to have a new blog contributor.
I have been bugging my dear friend Michelle to start a blog for a long time. You see, she is one talented lady and she needs to share here ideas and recipes. She is also a very busy lady working full time and being a wife and mother to two kids under the age 4. So instead of her own blog she is going to be part of the MCC family. I am excited to have her and I hope you are too. Want to know what is really great? She whips up fabulous food! Umm....I don't do this, you wouldn't get recipes from me. So aren't YOU glad we now have Michelle?!
Ok Michelle....take it away!
I’m honored and thrilled that Alison asked me to contribute to her amazing blog. Alison and I have been friends for over 13 years. We worked in the advertising world, married and had children together and through it all have fostered one another’s passions and dreams of home living, decorating and entertaining. I’m so proud of Alison. She’s a very talented and loving friend and I’m thankful to have her in my life.
I’m a full time media buyer and mother of two young girls, Isabelle 4 and Abigail who just turned 3. I honestly have to say that the reason I can work and care for my family plus take on fun cooking and crafting projects is due to my husband who is amazing. We commute together 2 hours a day and cannot ever wait for the week to end so that we can be together.
October is my favorite month and from reading many of my favorite blogs I think a lot of us feel the same way. We’ve spent time away from home to be outside and this month reals us back in to evaluate our home and work on projects we put on hold. My husband and I got married in an old barn in Snohomish WA so this month means a little bit more to me. We decorated with pumpkins and had caramel apples for favors. There are so many pumpkin patches here that we hope to visit one each weekend. We know the girls will love it.
It was a very easy recipe! It was delicious and can be served as a dessert (adding a dollop of whipped cream) with coffee or tea or for a weekend breakfast with apple sausage and scrambled eggs. I hope you give it a try and enjoy it. As you’ll quickly learn I enjoy cooking more than baking as the exact science of baking frustrates me (measuring precisely).
Pumpkin Bread Pudding
1 ½ cups milk (recipe calls for whole but I used what I had on hand-2%)
¾ cup canned pumpkin
½ cup sugar
2 large eggs plus 1 yolk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed day-old baguette (I used bread I picked up this evening from the store)
¾ stick of unsalted butter (I used salted butter; all I had on hand)
Preheat oven to 350 with rack in middle
While preheating oven to 350, add butter to 8-inch square pan and melt inside oven. Once melted combine with bread cubes (using same 8-inch pan) coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are coated. Bake until custard is set, 25 to 30 minutes.
Again, thank you Alison for inviting me to be a part of your amazing blog. I’m so proud of you for following your dreams!!
Doesn't that look great? Thank you Michelle!
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