Thanksgiving is one of my very favorite holidays. Admittedly, we've grown a bit selfish with our day - my husband and I choose to spend it with just ourselves and our four bambino's. Our schedules are incredibly full and often we meet each other coming and going while doing the baseball-ballet-shuffle. I wouldn't have it any other way. When Thanksgiving Day rolls around we look forward to taking an entire day to veg-out. Eat, Pray, Love - literally. We enjoy the day with our kiddo's, good food, a good long nap, and lots of fireside snuggles with our favorite movies. It's so very restful and rejuvenating.
Of course, any Thanksgiving table would be remiss without a pumpkin dish in some form. We're changing things up this year by adding pumpkin bread pudding to the dessert menu.
First take 1 cup of raisins and soak them for about 20 minutes in 2/3 cup of bourbon. If bourbon is not your thing, you can easily substitute 2/3 cup hot water.
Stir the bread cubes into the pumpkin mixture…
Bake at 350 degrees for 45-60 minutes until the top is golden brown and the custard is set.
Dish up for your loved ones and give thanks!! Enjoy!
Pumpkin Bread Pudding
6 Tbs. brown sugar
1 cup rasisins
2/3 cup bourbon or hot water
1 15oz can pumpkin puree
1 1/2 cup half and half
1 cup sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp allspice
12 oz. dry dense italian bread or challah, cubed
Butter an 8x8 pan and sprinkle with brown sugar. Set aside. Pour bourbon over raisins; set aside. Combine pumpkin, sugar, eggs, spices and vanilla - mis well. Stir in cubed bread and mix to combine. Drain raisins and fold into pumpkin mixture. Pour into prepared pan and bake at 350 degree for 45-60 minutes until custard is set and the top is browned. Enjoy!