fall into pumpkin season

As the very first raindrops of fall fell all day long, I longed for the heartiness of flavor that comes with the season.  So I ditched the colorful sandals of summer for my trusty fall boots, headed to the grocery store to get inspired.  Ok I'm lying, I actually knew what I was going to buy before I went to the store (who goes without a list, honestly).  After searching high and low for pumpkin, of all things, I had to settle on pumpkin pie filling (not what the recipe called for but I'm always up for a challenge).  I just love leaving the store with baguette sticking out of my bag, don't you?  Makes life feel just a little more, je ne sais quoi...

This recipe was just what I wanted today.  That is, easy.  And sweet.  Cube up the bread, mix together some yumminess, throw it in the oven and DONE.  I found this recipe on fellow food blogger site smitten kitchen.  Thank you!

As I said, I couldn't find regular canned pumpkin.  I used pumpkin pie filling instead and it worked just fine.  I think i overpoured the bourbon (it doesn't count when it's in food, right?  Right.) and I could definitely taste it!  I'd stick with 1 1/2 to 2 tablespoons of the booze.  Unless you like your bread pudding extra boozy.

What a dork - I had to switch to a bigger bowl!!!

At this point you will want to pour the contents of this bowl straight into your mouth.  I would not recommend this, however.  Trust me it is worth the wait.

The finished product.  Mmmmmm...

So after cubing the entire baguette I realized I had some extra cubes!  What to do, what to do...  Of course, break out the garlic and herb chevre and have yourself a snack!


Here's the recipe, folks.  Enjoy!

Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007
And again adapted from smitten kitchen
Ingredients:
1 1/2 cups whole milk
3/4 cup canned pumpkin pie filling
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
1 1/2 - 2 tablespoons bourbon
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
Directions:
Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, 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.


Anyone have any ideas for what to do with the rest of that bottle of bourbon I bought...?