ooohh yes!! This weekend’s recipe is a DELISH bread pudding with, of course, PUMPKIN. Enjoy with ice cream or whip topping. Recipe courtesy of Southernfood.about.com. Makes a good amount, and you can use either french bread or Challah bread (my preference). Here you go!:
- 8 ounces Challah bread, torn into small pieces, about 5 cups
- 2 cups half-and-half, or half milk and half cream
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 can (15 ounces) pumpkin puree
- 1 cup dried cranberries
- 3 tablespoons melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla
- cinnamon sugar, optional
Butter an 11×7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar. Bake for 45 to 60 minutes, or until set. This is always a hit with a big crowd, don’t be surprised if everyone wants to take a BIG whiff of Pumpkin goodness
Yes, thats right pumpkin pancake! YUM! What better way to start the day then with pancakes! and the best part is, this is somewhat a healthier version of the regular pancakes. I used Red Mills 10 grain pancake/waffle mixture,a bit of protein powder (you can use Hemp seeds as well) and of course, a heaping scoop of pumpkin puree.
1 cup Red Mills pancake batter mix
2 eggs, seperated
1 cup of water
1 tbs oil
A handful of raisins, nuts, walnuts
a heaping scoop of pumpkin puree
A dash of pumpkin spice, or a dash cinnamon, allspice, cloves, and nutmeg
First, seperate eggs from yolk. Beat egg whites until stiff peaks form. Set aside. In a seperate bowl, beat egg yolks and add into the pancake mix. Add oil and water. Mix well and add the raisins and nuts (or you can skip and just add protein powder/hemp seeds).
Gently fold the egg white mixture into the pancake batter. Add the spoonful of pumpkin puree and mix until there are no lumps. Add the dashes of spices as well. Heat griddle/pan high on stove top, spray with Pam, and scoop mixture. I usually flip them once little bubbles start to surface, Typically 1-2 minutes or so each side.
SO I’m also adding a little bonus. Some people like syrup or butter on their pancakes. If you want more pumpkin flavor, I made a real super easy whip topping. Basically 1-2 tablesppon of fat free whip topping and 1 tablespoon of pumpkin puree. Mix together and scoop right on top of you staff of super awesome pumpkin pancake. Sprinkle with a little cinnamon.
Something I threw together tonight, So don’t mind the non fancy recipe!! You can either roast or cook artichoke heart stove top (like I did) with a little bit of oil, salt, pepper, crushed tomato (or sauce) and some parmesan cheese with a nice scoop of pumpkin puree!!
1 can of whole artichoke hearts, drained
1 tbsp of oil
2-3 tbsp of tomato sauce OR you can chop 1-2 Roma tomatoes
1 heaping tbsp of pumpkin puree
1 tsp garlic powder
1 tsp salt
1 tsp pepper
basil for garnish
2-3 tsp of parmesan cheese
On stove top, you can use a regular sauce pan, Medium heat with oil. Place a whole can or jar of drained artichoke hearts. As the hearts sizzle, I dropped the chopped tomato (or sauce) in the pan. Add garlic, salt, pepper to taste. Cook for about 5 minutes or until hearts are heated. Add the heaping tbsp of pumpkin puree. Cook for about 10 more minutes, turning hearts, smothering them in the pumpkin puree concoction. Add the parmesan cheese, covering the artichoke hearts. Cover, and lower heat. Continue to cook for an additional 2-3 minutes. Garnish with basil, and add a bit more parmesan cheese if you like. ENJOY!