Pumpkin Bread Pudding

Pumpkin Bread Pudding

Serves: 12
Prep Time: 20 minutes (15 minutes of soaking)
Cook Time: 40 minutes

Ingredients:

2 cups milk (or half and half)
2 large eggs
1 can pumpkin puree
1 cup dark brown sugar
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/2 tsp allspice
1 1/2 tsp vanilla
6 slices stale bread
4 King’s Hawaiian Rolls

Preparation:

1. Combine all ingredients except bread and whisk until combined. Add bread and allow to soak for 15 minutes.

2. Pour mixture into baking dish. Bake at 350 degrees for 40 minutes.

Recipe adapted from Epicurious.com.

I had stale bread left over from the Avocado Toasts I made the other day and one of my favorite ways to do that is bread pudding. I didn’t have enough left over bread for a whole recipe so I added some Hawaiian rolls that I had for dinner. I found this recipe and also had left over pumpkin so it was perfect! The spice mix was good and the custard was the right consistency. Some bread puddings can be dry, but this was nice and custardy. Yes, I just invented that word. This is delicious and I will enjoy eating it for breakfast tomorrow.

Taco!

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Pumpkin Mascarpone Pie

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Serves: 8
Prep Time: 20 minutes
Cook Time: 55 minutes

Ingredients:

Filling
1 cup pumpkin purée
1 cup light brown sugar
2 eggs
1 tsp lemon juice (about half a lemon)
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp vanilla
1 (8 oz) container mascarpone
Salt

Whipped Cream Topping
1 cup heavy cream
1/4 cup mascarpone
1 tsp vanilla
2 tbs sugar
Salt

Preparation:

1. With a mixer, beat sugar and pumpkin until combined. Add all other filling ingredients, except mascarpone, and mix until smooth. Add mascarpone and mix until combined.

2. Place mixture in a prepared crust (I used a store bought graham crust). Bake on 350 degrees for about 55 minutes, until filling is set. Remove from oven and place on cooling rack. Allow to cool completely (at least one hour).

3. For whipped cream, combine all ingredients and beat until stiff peaks form, about 4-5 minutes. Serve on top of cooled pie.

Recipe adapted from Epicurious.com.

It was another one of those days where I had mascarpone (happens a lot) and no idea what to do with it. I was at the grocery store and with my handy Epicurious app looked up mascarpone. This was the first recipe that popped up and I knew I had to try it. That was a great decision. This is DELICIOUS and incredibly easy thanks to my handy dandy hand mixer. The picture is a little off because I wasn’t patient enough to let the pie cool completely but it was tasty none the less. I also realized I should have made the whipped cream right before serving because my stiff peaks became not-so-stiff after a while in the refrigerator. Again, not the prettiest thing on the planet but DELICIOUS. You should definitely try this. It’s a bit of a combination of pumpkin pie and cheesecake. It has the flavor of a cheesecake while having the consistency of pumpkin pie. That’s a pretty great combination if you ask me.

Taco!