Pumpkin Bread Pudding (with Candy Roaster Pumpkin/Squash)!

Something happens to me when the weather starts getting cooler... I want to bake! 

I was hungry for something pumpkin and remembered this recipe for Pumpkin Bread Pudding, so I dug it out and got busy.  Thought I would share it with you today, just in case you're in the baking mood too!

Start by baking a loaf of pumpkin bread.  Any recipe will work.

(Please excuse the yellow picture.  Yes, my camera setting was on manual mode.  No, I did not remember to turn off my overhead kitchen light until too late.  Grrr.)

Let your loaf cool and then slice it and cut the slices into 1 inch chunks.  Place on cookie sheet and bake in 400 degree oven for about 10 minutes, until slightly brown.

Prepare the yummy custard pudding by whisking together 4 large eggs, 4 egg yolks, 1/2 cup sugar, 1/4 cup of pumpkin, 2 teaspoons lemon zest, and 1/4 teaspoon salt.   Whisk in 2 cups of whole milk and 1 1/2  cups of heavy cream.

I used my Candy Roaster pumpkin left over from last year.  If you missed that post you can read it here.

Pour your toasted bread crumbs into the custard mixture.

Carefully stir it together and let sit for 20 minutes.

Pour into a buttered 2 quart casserole dish and sprinkle generously with raw sugar.

Preheat oven to 350 degrees.  Pour a couple inches of hot water into a large roasting pan and place your casserole dish right into the pan.  Bake for 1 hour and 30 minutes.  

When you remove your bread pudding from the oven it may still be a bit runny.  But let it sit for about 15 minutes (or longer) and it will set up.  

Please don't be alarmed if it doesn't look too appetizing because I promise you, it is!

Whip some heavy cream to desired consistency.  I like mine really firm and fluffy but my daughter whips hers to just a soft consistency and they both taste perfect!  I add real vanilla to the whipped cream but only a tiny, tiny bit of sugar.  You really don't need much as the bread pudding is plenty sweet!

Dollop a big ole spoon full of the whipped cream on top of the warm pudding!  

Having been raised on "real" whipping cream my whole life (I grew up with a milk cow and we always had cream to spare) I've been surprised at how many people just buy the canned Ready Whip or the Cool Whip and actually have no idea that you can whip cream up to such a delightful, amazing thing.  

What do you do?  Buy it ready whipped, or whip your own? 

 I love it in my coffee and actually I love to just eat it right out of the bowl when I mix it up!  

I also baked fresh apple pie this week.  I wrote about it on MaryJanesFarm blog this week and you can read that here.

Hope you are enjoying this lovely month of October!  It is certainly beautiful.