cheap Cialis Soft 20 mg France Two weeks ago, I unleashed Part 1 of my autumn-friendly, highly specific blog series on pumpkin bread pudding. If you were thrown for a loop by fact that Part 1 disregarded tradition and went the savory route then A) you are easily confused and B) part 2 will hopefully steady the rocky waters of your expectations as I return with a more traditional, custard-bomb of a sweet fall-time treat. Ready?
Collect the following ingredients:
2 cups half and half
1 15-oz can pure pumpkin
1 cup plus 2 tablespoons dark brown sugar
1.5 teaspoons pumpkin pie spice
1.5 teaspoons ground cinnamon
1.5 teaspoons vanilla extract
12 cups roughly torn pieces from a baguette (you could use something else in a pinch, challa?)
Whisk the first seven ingredients together in a big, old bowl. Mix in all the bread pieces and make sure they’re nicely coated (soaked) with the liquid mixture. Dump all that deliciousness into an 11×17” glass baking dish. Throw it in a 350-degree oven for about 40 minutes or until you can stab the pudding with a toothpick and have it come out clean.
While that’s baking away, let’s make a caramel sauce with the following ingredients:
1.25 cups dark brown sugar
1 stick unsalted butter
.5 cup whipping cream
Over medium heat, whisk together the brown sugar and butter. Once the butter has completely melted, stir in the cream and keep whisking until the result is a smooth caramel sauce. It won’t take long. You could always prepare this ahead of time and reheat – but it’s better fresh.
When the pudding is done, cut it into large squares. Sprinkle it with powdered or cinnamon sugar. Next, drizzle some of that amazing sauce on top. You’re done.
You have now achieved the pumpkin bread pudding ranking “Expert.” Merit badge forthcoming.