Harry Potter and pumpkins…could there be any two things I love more?! Well besides dogs. And Christmas. And the ocean. And wine. Ok so maybe I love a lot of things. But I really love Harry Potter (as evidenced by my bachelorette party). I also really …
It’s true. I love Harry Potter. More than most. In fact I once flew to California, had my boyfriend pick me up at the airport, and immediately drop me off at the theater so I could see the midnight showing with Kelly. It’s only natural …
Happy Monday!! Why am I so excited about a Monday you may ask? Well, that’s because today is one of the best days of the year! It’s the Virtual Pumpkin Party! An annual event where almost 100 bloggers post everything PUMPKIN all day long. Even if you’re tired of your PSL (because at this point they’ve been out for like 6 weeks already…) I can guarantee you will find some pumpkin inspiration amidst all these goodies.
This was my first time making bread pudding and I have to admit, I had no idea how easy it is! Why don’t people make this more often?! What’s even better is that the recipe can be assembled the night before, left to sit in the fridge over night letting all the pumpkin and syrup and spices soak into the bread, and baked in the morning. I’ve already decided this is going to be breakfast on Thanksgiving.
The outer pieces of bread have a nice crusty crunch, but the inner pieces are gooey and taste almost like a pumpkin pie. I used brioche bread (buns, specifically because I couldn’t find any bread) but any sweet bread like challah or even croissants would work too. Pecans are added for some Southern flair and more fall flavor and raisins because I am one of the few people who genuinely like raisins in their desserts. These add ins are totally customizable to your taste buds! Which is another great perk of bread pudding.
Last but not least, the Maple Cream Sauce. You could definitely eat this without the sauce and it would still be delicious, but if you can add a sticky sweet syrupy sauce onto anything…why wouldn’t you? It is basically a sweeter, creamier, more flavorful syrup and it is a dangerous thing to have around. I could see this going perfectly on pancakes, ice cream, straight into your mouth…the possibilities are truly endless here.
I hope you make this bread pudding for an upcoming holiday gathering or just to celebrate fall! Make sure to check out #virtualpumpkinparty on Instagram to see all the pumpkin creations or click over HERE to see this years submissions.
Toss bread cubes, raisins and pecan pieces together in large mixing bowl. Transfer to a 10in cast iron skillet or a greased 9×9 baking dish. Exact amount of bread needed will depend on your dish choice. Start with 7 cups and add more if needed.
In a second bowl, whisk together pumpkin, cream, maple syrup, eggs, vanilla and spices.
Pour over bread mixture and gently (so as to not overflow your dish) stir to fully coat. Sprinkle top with additional pecans as desired. Cover and refrigerate at least one hour, up to overnight.
Preheat oven to 350 degrees.
Bake for 35-40 minutes, until toothpick inserted in middle comes out clean.
While bread pudding bakes, make the maple cream sauce.
Add the maple syrup, heavy cream and butter to a small saucepan. Stir to combine then bring to boil.
Reduce heat and continue boiling for 5 minutes, stirring occasionally. Pour into a heat safe jar for easy pouring or simply use a ladle to drizzle syrup directly over entire bread pudding skillet once baked or over individual pieces once served. Or both, you can’t go wrong with this syrup.
About a month after the wedding, we spent a week in the Bahamas for our honeymoon. Which means yes, I’m almost two years behind writing this. I was just going to forget about it completely until I started looking back at the pictures and had …
In honor of our 3 year blogaversary today (YAY!!!), here is the very first LDB post! And here is our most recent LDB post! And you thought your job was stressful… Who knew ping pong could be so intense?!? This next season of the BBC’s …
We took a few weeks off but we’re back with another Friday Finds! It’s hard to believe this is the last Friday in August! Hope you have a great weekend 🙂 Starbucks is finally introducing almond milk. Of course, we can’t enjoy it until our …
Wedding pictures are back!! Here’s a sneak peak for now. Who’s ready to go back to Stars Hollow? The new Gilmore Girls date has been set and trailer released and it looks pretty good! A few years back we both read Cold Tangerines and Bittersweet …
We’re giving up wine for the month of August. Well, actually, all sugar and alcohol (send your prayers, we’ll need them!) but apparently some days are better than others when buying wine. Who knew?! Looking forward to September already…
For those days when going to the gym just seems daunting, this 7 minute workout is apparently very effective.
We’ll eat any of these ice cream sandwiches. Seriously, they all look good and perfect for summer!
Fun read on a two tech entrepreneurs turned chocolate makers. We’ll definitely be checking out Dandelion next time we’re in SF!
We may not have children yet but we know that their nurseries will be decorated like this Harry Potter themed one. If you don’t know by now, we’re BIG Harry Potter fans!
If you follow us on social media, you know that we had an LDB wedding recently. Steph and Matt got married in a truly awesome, fun and wonderful wedding weekend in Boise, Idaho, the place they first met 8 years ago! But more on the …