Everywhere you turn, it seems like a new food item has been infused with the flavor of the season: Pumpkin. As our thoughts turn to the Thanksgiving holiday, you might want to consider a pumpkin pie alternative (or addition!) to satisfy your pumpkin-loving family and friends.
Some of you may know Elaine Bannigan, owner of Pinnacle in Wellesley Massachusetts, is not only a leading real estate professional but also an extremely knowledgeable, creative and talented cook and baker. Thus, any recommendation from her is sure to be a real treat.
With Elaine’s permission, The Teri Adler group is pleased to share this recipe with you now…
Elaine Bannigan’s Pumpkin Bread Pudding
2 cups whole milk
1 15 oz can pumpkin puree
1 cup packed dark brown sugar
1.5 teaspoons cinnamon
1/2 teaspoon nutmeg, dash cloves and dash allspice
1.5 teaspoons vanilla
1/2 loaf stale challah bread (about 10 oz.), cut into 1″ cubes
1/2 cup golden raisins
Whisk together all but the bread and the raisins and blend well. Then fold in the bread and the raisins. Transfer to an 11″x 7″ buttered baking dish and let stand an hour. Bake in bain marie for about 40 minutes at 350.
1 stick butter
1 – 1/4 cups dark brown sugar
1/2 cup milk or cream
Melt butter and sugar over medium heat. Whisk in milk and stir until sugar dissolves and sauce is smooth – about 3 minutes.
Sift powdered sugar over pudding, nap with sauce and then garnish with whipped cream.
This recipe can be made a day ahead. Simple! Enjoy!