Thanks to a suggestion by discerning dots4eyes, I made the pumpkin bread pudding on the Smitten Kitchen blog.Its really easy to make, and there are all sorts of variations possible. For example, I did not add bourbon; I dont have any and dont particularly like it -- certainly not enough to drive miles on an icy road to add it to this recipe.
I used my own pumpkin, which is a bit watery, so it wasnt the bright orange you might get using the commercially canned variety. But it was sooo tasty that I felt like doing handsprings. Unfortunately, I am so bundled up in sweaters and long-sleeved shirts that wasnt possible. Or maybe that was fortunate. I havent done a handspring in many years, and there might have been sad consequences.
One thing I noticed in the comments to the original recipe is that many people are unsure of their cooking skills. One gal lamented that her bread wouldnt cut into squares. Mine didnt either, but in this recipe that doesnt matter.
crumbs being added to custard
One thing that does matter, I think, is to use unsalted butter. I rarely pay attention to this in recipe instructions, and Ive never felt anything was too salty . . . except this time. The custard is quite subtle, so whatever is in the butter does shine through. I recommend using the finest butter you can afford. (I used the IGA brand on sale this week, so dont let that stop you.)
Also in the comments was a suggestion to top it off with whipped cream mixed with brown sugar and sour cream. I just used the whipped cream and sugar. The pudding definitely does not need anything added to it, but you really cant go wrong with whipped cream on anything. I sprinkled on some freshly grated nutmeg for an extra spark.
Many comments included something like: "I could eat the whole pan!" Yes, its that good.
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