Baking Delights: Baking breads and treats for your family

A Taste Of October

by Marye on October 1st, 2007

I am so excited! It is almost time for fires in the fireplace, bubbling pots of soup, and sweaters!

I love autumn. It is my favorite season. I love the leaves turning rich shades of red, yellow and gold. I love the smells and the sights and the amazing color of the light and the sky. I love crackling fires in fireplaces sending warmth and smoky wood scent all over the room. We are blessed particularly because living in an old home we have a fireplace in the kitchen. I love the ambiance of lighting a fire and sitting and chatting with my family as the skies darken and the fire crackles, the multi-sensory experience of the fire, the laughter, the food.

And, OH! the food. Stews, roasts, my mom’s chili recipe that we crack out on the first chilly night…so many lovely tastes, colors and textures.

This is a fabulous dessert, homey and comforting, yet sophisticated in it’s own way. Serve it with lightly sweetened, softly whipped cream., with a light grating of nutmeg over it. Alternatively, serve with some homemade pecan ice cream. Either way, your family is sure to love it! This is originally from Epicurious..with some changes by yours truly.

Pumpkin Bread Pudding

For Cake
1 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
1/8 tsp black pepper
1/2 teaspoon salt
1/2 cup (packed) dark brown sugar
1/2 cup granulated sugar
1/2 cup plus 2 tablespoons oil
1 cup canned solid-pack pumpkin (not pie filling, you will have just enough left for the custard)
2 large eggs
1 c chopped pecans

For Custard
3/4 cup canned solid-pack pumpkin(what remains in the can of pumpkin )
1 1/2 cups half and half
1/2 teaspoon salt
1/2 cup brown sugar
1 tsp maple flavoring
8 large egg yolks

Make cake
Preheat oven to 350°F.

Butter 17- by 12-inch rimmed baking sheet.

Line bottom with parchment paper.

In large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt. Set aside.

In bowl of electric mixer, combine brown and granulated sugars, oil, and pumpkin. Beat at medium speed until fully combined, about 1 to 2 minutes. Reduce speed to low and gradually add flour mixture. Beat until combined, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition.

Spread batter evenly in prepared pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. Transfer cake to rack and cool completely in pan.

Preheat oven to 350°F. Run knife around pan sides to loosen, then turn cake out onto rack (do not clean pan) and remove parchment paper. Using long, serrated knife, cut cake into 1/2-inch cubes. Return cubes to pan and bake, turning over halfway through baking, until light brown on all sides, about 15 minutes total. Transfer cubes to rack and cool completely in pan.

Make puddings
Preheat oven to 325°F.

Divide toasted cubes among 8 (4-ounce) ramekins. Sprinkle with pecans. In medium bowl, whisk together pumpkin, milk, salt, maple syrup, and egg yolks. Pour mixture over cake cubes, filling ramekins to tops and gently pressing on cubes to completely coat with liquid. Cover and refrigerate until liquid is absorbed, about 30 minutes.

*Arrange ramekins in roasting pan. Add enough hot water to pan to reach halfway up sides of ramekins. Cover pan tightly with foil and bake until puddings are set and firm to the touch, about 30 to 35 minutes.

Remove ramekins from pan.

*Or Spread cubes in a 13×9″ pan, pour custard over, set in a roasting pan of water and cover. Bake at 325 for about one hour.
Remove ramekins from pan.

Makes 8 servings.

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POSTED IN: Autumn, Desserts, Puddings