I see foods in blogs, magazines, books and TV shows all the time that I want to eat, but rarely do I feel like actually making them. I usually just rather go the restaurant or store where they’re sold and cut straight to the chase. But every once in a while when the spirit moves me, I think, “You know what, I can make that.”
Earlier this week, while reading old entries of a blog I’m newly obsessed with (Cupcakes and Cashmere) I came across a recipe which the blogger had actually found in another blog I really like (Smitten Kitchen) where that blogger had adapted it from Gourmet magazine (ahh, the power of the interwebs): pumpkin freakin’ bread pudding. Mind. Blown.
So I immediately ran out and bought all the ingredients. I followed Smitten Kitchen’s variation of the recipe which you can find here, but instead of bourbon, which I didn’t have any of, I used a little bit of brandy. (Not pictured though.)
I put the butter and the bread aside and threw everything else (in their appropriate quantities, duh) into a bowl. But because I’m ever the rookie in the kitchen, I used a bowl that wasn’t big enough for me to whisk it all together without making a huge goopy mess, and ended up having to pour it into a big pot. Unnecessary steps are always part of the experience for me.
After melting the butter and coating the bread in it (a very hands-on step, by the way), I filled a square baking pan with the now slightly soggy, buttery bread. I will fully admit several pieces of bread never made it into the final version because I ate them along the way.
Next, I took the pumpkin-milk-eggs-spices mixture, which had been whisked together into a velvety, gold, sweet smelling cream, and I poured it over the bread cubes, using a spoon to make sure it seeped into all the corners and edges.
The good thing about having a small apartment is that when you make something like this, the whole place smells like it. So while I waited for the bread pudding to set, I enjoyed the warm, spicy sweet smell that quickly filled the air. Once out of the oven, it didn’t immediately look very different than when it went in, but after poking it a bit I could tell the bread had soaked up the pumpkin mix and all of it congealed together to make bread pudding. (At which point, I may or may not have done a little celebratory dance.)
While a scoop of vanilla or butter pecan ice cream would have been great, I took Smitten Kitchen’s recommendation and topped my chunk of pumpkin bread pudding with a generous dollop of vanilla greek yogurt. With its subtle sweetness and sour tang, the cool yogurt was a nice contrast to the warm, soft creaminess of the bread pudding. Not to toot my own horn, but I’m going to: this was a damn good bread pudding! Maybe there’s hope for me yet!