Pumpkin Bread Pudding

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. 

While your raisins are soaking, butter and 8x8 pan and sprinkle with 6 tablespoons of brown sugar. I'll admit, I took this photo and then realized I didn't butter the pan first. I'm not perfect…

Cube a loaf of a very dense italian bread, about 12 oz -  most loaves are 16-24 oz, so you won't need the entire loaf. It works best if you leave the bread overnight to dry out. A good dry bread will hold the batter well.

Mix together: 15oz. of pumpkin puree, 4 eggs, 1 cup sugar, 1 1/2 cups half and half, 2 tsp. vanilla, 1 tsp. cinnamon, 1/4 tsp. allspice.

Stir the bread cubes into the pumpkin mixture…

Drain the raisins and add to the batter, then pour into your prepared pan.

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
4 eggs
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!