It's that time of year again, for all things pumpkin and it just would not not be Fall without making a few of my favorite pumpkin delights! Here's one of my faves that is so rich in flavor and texture and will melt in your mouth! Just heavenly! Cest bon, cher! Enjoy!Pumpkin Bread Pudding w/ Chocolate Bourbon Sauce
1 1/2 cups evaporated milk
1/2 cup each, sugar and brown sugar
1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
4 eggs, lightly beaten
1 (15 oz.) can pumpkin
1 tsp. vanilla extract
1 loaf "day old" French bread, torn into pieces
Whisk together the first seven ingredients, in large bowl. Add bread and mix well to coat. Spoon into a buttered 9x13 baking dish and cover with foil. Place into a larger baking pan, filled with 1 inch of water. Bake in a preheated 350 degree oven, for 20 to 25 minutes. Remove foil and bake for 10 more minutes or until a knife comes out clean. serves 8.
Serve with Chocolate-Bourbon Sauce and top with whipped cream, if desired. Divinely delicious!
Chocolate Bourbon Sauce8 (1 oz.) squares semisweet chocolate
1 tbs. butter
6 tbs.'s whipping cream
1 shot of bourbon
Combine all ingredients in saucepan and stir and cook over low heat, until melted and smooth. Remove from heat and drizzle over warm bread pudding.
Combine all ingredients in saucepan and stir and cook over low heat, until melted and smooth. Remove from heat and drizzle over warm bread pudding.
I also wanted to share a few of my other favorite pumpkin delights that some of you may not have seen. This recipe for Pumpkin Muffins was handed down to me from my dear Godmother and are out of this world, delicious, especially when served with my Cream Cheese Frosting! So good for breakfast with a nice cup of tea or coffee.
Nanny's Pumpkin Muffins
Nanny's Pumpkin Muffins
1 1/2 cups flour
1/2 cup sugar
2 tsp.'s baking powder
1/2 tsp. salt
1/2 tsp. each, ground cinnamon and nutmeg
a sprinkling of ground cloves
1/2 cup buttermilk or milk
1/2 cup canned pumpkin
1/4 cup melted butter
1 large egg
Preheat oven to 350 degrees. Grease 12 muffin cups or use paper liners. Mix all ingredients, until just mixed. Fold in 1/2 cup pecans, if desired, and fill muffin cups 3/4 full. Bake in a 350 degree oven, for twenty minutes or until toothpick comes out clean.
1/2 cup sugar
2 tsp.'s baking powder
1/2 tsp. salt
1/2 tsp. each, ground cinnamon and nutmeg
a sprinkling of ground cloves
1/2 cup buttermilk or milk
1/2 cup canned pumpkin
1/4 cup melted butter
1 large egg
Preheat oven to 350 degrees. Grease 12 muffin cups or use paper liners. Mix all ingredients, until just mixed. Fold in 1/2 cup pecans, if desired, and fill muffin cups 3/4 full. Bake in a 350 degree oven, for twenty minutes or until toothpick comes out clean.
Cream Cheese Frosting
1 pkg.(3 oz.) cream cheese
2 tbs.'s butter
1 1/2 cups confectioners sugar
Combine cream cheese and butter in mixing bowl. Microwave on high for 15 seconds. Beat in sugar. Frost muffins and enjoy!
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And last but not least, is my Pumpkin Cheesecake, which is guaranteed to please your family and guests and have them coming back for more! This is my family's favorite pumpkin dessert and surely, it will become a favorite of yours, too. Cest bon, cher!
Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs, (crushed fine)
5 tbs.'s melted butter
2 tbs.'s sugar
5 tbs.'s melted butter
2 tbs.'s sugar
1 (15 oz.) can or 2 cups fresh pumpkin, strained
2 (8 oz.) pkg.'s cream cheese, softened
1 cup brown sugar
1/4 cup flour
1/4 tsp. salt
1 (1/2) tsp.'s pumpkin pie spice
1 tsp. vanilla extract
3 eggs, lightly beaten
Crust
In large bowl, stir together, graham cracker crumbs, butter, and 2 tbs.'s sugar. Mix well and press mixture onto bottom and about 1 inch up sides of a 9 inch spring form pan. Bake 5 minutes @ 350 degrees, then set aside to cool. Then chill until ready to use.
Note: I have also used chocolate graham crackers for this recipe.
Filling
In large bowl, beat cream cheese with an electric mixer until well blended and smooth. Gradually add sugar and mix until smooth. Mix in pumpkin, flour, pumpkin pie spice, and continue mixing until well blended. Mix in the eggs, one at a time, mixing well, after each one. Scrape bowl and beat in vanilla extract. Pour filling into pie crust and sprinkle evenly with topping and place springform pan on a cookie sheet. Bake for 30 minutes @ 350 degrees. Lower heat to 325 degrees and continue to bake for 10 to 15 minutes.
Topping
1/2 cup pecan pieces
1/2 cup graham cracker crumbs
2 tbs.'s brown sugar
Mix together and sprinkle over top of the filling before baking.
2 (8 oz.) pkg.'s cream cheese, softened
1 cup brown sugar
1/4 cup flour
1/4 tsp. salt
1 (1/2) tsp.'s pumpkin pie spice
1 tsp. vanilla extract
3 eggs, lightly beaten
Crust
In large bowl, stir together, graham cracker crumbs, butter, and 2 tbs.'s sugar. Mix well and press mixture onto bottom and about 1 inch up sides of a 9 inch spring form pan. Bake 5 minutes @ 350 degrees, then set aside to cool. Then chill until ready to use.
Note: I have also used chocolate graham crackers for this recipe.
Filling
In large bowl, beat cream cheese with an electric mixer until well blended and smooth. Gradually add sugar and mix until smooth. Mix in pumpkin, flour, pumpkin pie spice, and continue mixing until well blended. Mix in the eggs, one at a time, mixing well, after each one. Scrape bowl and beat in vanilla extract. Pour filling into pie crust and sprinkle evenly with topping and place springform pan on a cookie sheet. Bake for 30 minutes @ 350 degrees. Lower heat to 325 degrees and continue to bake for 10 to 15 minutes.
Topping
1/2 cup pecan pieces
1/2 cup graham cracker crumbs
2 tbs.'s brown sugar
Mix together and sprinkle over top of the filling before baking.
Worth every calorie, cher! Bon appetit and happy baking!
Hope that ya'll are having a wonderful week! Merci beaucoup for coming by!
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