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It’s fall in Southern California, and while the temperature isn’t all that cold, fall foods beckon. Especially my favorite squash, pumpkin. The dear husband, also a pumpkin lover, and bread pudding lover, volunteered me to make a pumpkin bread pudding for Nick’s raging fall party. I settled on a recipe from epicurious, but being who I am I didn’t follow the recipe exactly.
The first thing that I did differently, noted in the video, was substitute half the bread for some leftover Trader Joe’s pumpkin bread. The other half I used egg bread, specifically challah. The pumpkin bread had a lot of raisins, so I omitted the golden raisins. To the custard I added 1 heaping tablespoon of pumpkin butter. Baked for 50 minutes, and served with vanilla ice cream. It was so tasty it didn’t need the fancy caramel sauce, but I bet it was good too.
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