November 06, 2007

Sarah: Recipe Exchange

Adorable Jeremy invited me to participate in a recipe exchange. I decided to share a recipe I found (I think while I was looking for a yummy soup recipe) at Smitten Kitchen. I don't know much about the author, Deb, but I do know that she makes delicious looking foods and photographs them wonderfully. Mmm. Anyway, without further ado, I present to you a perfect comfort food dessert for autumn and winter. This recipe includes so many things I love about food: pumpkin, spices, bread, and sugar mixed right in. Tantilized yet? I hope so.

Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Preheat oven to 350 degrees F with rack in middle.

Gourmet's Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices (I added extra spices) and bourbon (I made it without bourbon and it was still great), if using, in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions (I followed these instructions, obviously. Lazy? I'm in.): While preheating oven to 350 degrees F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Hey! Are you still there? Awesome! If you want to participate in the recipe exchange, it's easy! I've attached the exchange email script after the jump. Just follow the instructions and we all get more yummy recipes (maybe I'll even get one for that homemade soup I've been craving). Delightful!

1. Jeremy: hobbes8u at yahoo dot com
2. Sarah: sarah at twolooseteeth dot com
Hello! You've been invited to be part of a recipe exchange! Please send a recipe to the person whose name is listed in the number 1 position above. It should preferably be something quick, easy, without rare ingredients. Actually, the best is the one you know in your head and can type out and send right now. Then, copy this letter into a new email, move my name to the number 1 position, and put your name in the number 2 position. Only your name and mine should appear in this list when you send out your email. Please send this to 20 friends. If you cannot do this within 5 days, please let me know so it will be fair to those participating. You should receive 36 recipes. It is fun to see where these recipes come from! Seldom does anyone drop out because we can all use new recipes. The turn around is fast because only 2 names are on the list. Have fun with it!

Posted by sarah at November 06, 2007 10:08 AM

This recipe sounds interesting. I usually hate bread pudding but this sounds crazy enough to work. I think I'm going to try it but add chocolate chips to the equation.

Posted by: Jeremy on November 6, 2007 09:39 AM

What if I dont have 20 People to send this to? Can I still participate? I think my number would probably be around 5

Posted by: Marci on November 6, 2007 04:48 PM

of course! please participate! i don't know why it has a number on there. i suppose so that people will feel more obligated to pass it on. but regardless, send recipes and keep the exchange going. fun!

Posted by: sarah on November 6, 2007 04:51 PM
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