Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce
Bread Pudding
  1. 2 cups half and half
  2. 1 15 ounce can pure pumpkin
  3. 1 cup plus 2 tablespoons brown sugar
  4. 2 eggs
  5. 1 1/2 teaspoons pumpkin pie spice
  6. 1 1/2 teaspoons cinnamon
  7. 1 1/2 teaspoons vanilla
  8. 10 cups — 1/2 inch cubes egg bread (about 10 ounces)
Caramel Sauce
  1. 1 1/4 cups brown sugar
  2. 1/2 cup unsalted butter
  3. 1/2 cup whipping cream
For Bread Pudding
  1. Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11 x 7 inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean - about 40 minutes.
  2. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  3. Serve warm over bread pudding.
  1. *From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Dessert Squares with Muirhead Pecan Pumpkin Butter

Dessert Squares with Muirhead Pecan Pumpkin Butter
Yields 24
  1. 1 pkg. yellow cake mix; set aside one cup
  2. 1/2 cup butter, melted
  3. 3 eggs, large
  4. 1 jar of Muirhead Pecan Pumpkin Butter
  5. 2 T. milk
  6. 1 T. flour
  7. 2 T. sugar
  8. 1/4 cup butter, softened
  9. 1 t. cinnamon
  1. Preheat oven to 350 F.
  2. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" x 13" pan.
  3. Mix the jar of the Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix.
  4. Stire the reserved cup of cake mis with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer.
  5. Bake for 35 - 40 minutes or until golden brown. Cool. Cut into 2" squares.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Batter Up! by Judy Fitzgerald

batter /ˈbætə/

  1. a mixture of flour, eggs, and milk, used to make cakes, pancakes, etc, and to coat certain foods before frying

Not to be confused with…

Batter up!

  1. (baseball) (Used by an umpire to invite the next batter to the batter’s box, especially at the beginning of a half-inning.)

The noun “batter” takes me back to my childhood days with my mother, Sally, teaching me and my two younger sisters, Diane and Susie, how to make batter for cakes, cookies and breads. Not to be mistaken with the baseball umpire terminology used by my dad Geno and brother Steve! To this day, I recall pulling out my Mom’s recipe box packed with all of her handwritten recipes. We had recipe books, but I thought the best ones, collected and saved for many years, came right out of the recipe box. I would go straight to the “Desserts and Baked Goods” divider in the box, thumbing through each and every individual recipe to decide which sweet treat would be chosen for the week. My two sisters would often join me in this ritual which generally began in the fall and continued through the cold winter months inside of our Madison, WI family home.

Our kitchen was usually stocked with just the right ingredients for most of these recipes.  We often baked a cake, bread, or pies but thousands of homemade cookies came out of our oven on Sunday afternoons in anticipation of packing lunches for the week ahead. We always included something sweet for our home packed lunches.  With four kids in our household, that meant A LOT of hand packed lunches everyday, every week, year after year. My dad and brother loved participating in “quality control.”

PumpkinBreadJudyOne of my favorite things to bake for lunches or to give away were what we referred to in our household as “quick breads.” Some of these homemade favorites included Pumpkin, Banana, Zucchini and Rhubarb. We made several mini size loaves, which included frosting or a sprinkling of a sugar, butter and cinnamon topping.  After just the right amount of time in the oven (always tested doneness of our baking with a toothpick), we allowed them to cool and then wrapped each one individually in foil and finished with a bow to give away as gifts for any holiday, birthday or whatever else we deemed was a reason to give a homemade sweet treat.

So as we head into the Fall 2015 baking season, I flashback to the fall baking of my childhood days and have included a time-tested favorite recipe for Pumpkin Bread.  It is shown here as originally written on my duplicate recipe card. My duplicate copy didn’t have step by step instructions.  You see, after all those years, we had the steps memorized!

Batter Up! and Enjoy

Pumpkin Bread
Pumpkin Bread
  1. 4 eggs
  2. 3 cups sugar
  3. 1 cup oil
  4. ¾ cup water
  5. 3 ½ cups flour
  6. 1 ½ t. salt
  7. 2 t. baking soda
  8. ½ t. baking powder
  9. 3 t. cinnamon
  10. 1 t. ground cloves
  11. 1 t. nutmeg
  12. 1 - 16 oz can pumpkin
  1. 2 T. melted butter
  2. 3 – 4 t. brewed coffee
  3. 1 cup powdered sugar
  4. 1 t. vanilla
  1. Preheat oven to 325.
  2. Mix all bread ingredients and pour into 3-4 small loaf pans.
  3. Bake for one hour.
  4. Mix together frosting ingredients and frost cake while still warm!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/