Wow, I can't believe how long it's been since my last post. I have all of these good intentions, like-- I'm going to post every day (HA!) or, maybe every other week day, or--- I'm going to work really hard and write a bunch of posts in advance and have them all ready to go and distribute in a nice neat little blogger package. *Sigh* hopefully one day!
Anyway, I am working on some scrumptious posts for Thanksgiving and Christmas for the coming weeks that I am really looking forward to sharing-- some old family favorite recipes and some new recipes that I have been drooling over in some of my dog-earred holiday magazines (and of course, some that I found on Pinterest)!
I was very excited a few weeks back when I was notified that I was going to be receiving a box of coffee goodies from Peet's Coffee. Some of you may have picked up on my coffee addiction, so as you can imagine I was super excited to be receiving some of their new blends to sample. Well a few days later, this showed up at my door:
Peet's sent me a bag of each of their new medium roast blend coffees to try- Cafe Domingo and Cafe Solano (Not to mention a killer travel mug-- and I am a travel mug connoisseur--no drips, spills, or leaks to speak of which means a great mug indeed). Since the first thing I do in the morning is switch on my coffee pot, it is not a problem for me to sample coffee, but my directive was to pair one of these blends with a dessert or breakfast item. I had been craving bread pudding lately-- it just seems like such a nice fallish dessert-- and I had this recipe for Pumpkin Bread Pudding with Caramel Sauce in my "to-make" pile. So I thought, Aha, perfect, I'll make this and a nice big pot of coffee.
Please go out and make this bread pudding immediately! :) If you are having house guests for Thanksgiving, this is such an easy dessert that takes minutes to throw together, but with that caramel sauce no one would ever know that in a million years. It's so good. The sweet caramel poured on top of the lightly spiced pudding is completely irresistible. In fact, the next time I make this, instead of serving the sauce on the side, I'm just going to go ahead and pour it on top of the pudding and let the caramel really absorb into the bread as it really makes the entire dish.
This was a fun project for me as I enjoy lingering over coffee and dessert after a nice dinner with friends or family-- it's always the best part of the meal. We also recently had company and I made the Cafe Domingo in the mornings for our guests. The medium roast coffee was smooth but flavorful and a nice choice for company, where you don't always know what people's coffee preferences will be. We went through multiple pots and the consensus was that the Cafe Domingo was a hit!
Pumpkin Bread Pudding with Caramel Sauce
*Makes 6 Servings
2 cups half and half
1 15 oz. can pure pumpkin
1 cup (packed) plus 2 tbs. dark brown sugar
2 large eggs
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. ground cinnamon
1 1/2 tsp. vanilla extract
10 cups 1/2-inch cubes egg bread, such as challah (about 10-ounces)
optional: 1/2 cup golden raisins
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
pinch of salt
For Bread Pudding;
Preheat oven to 350 degrees F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer mixture to 11x7-inch glass. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare the 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.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
Recipe from Epicurious
*Disclaimer: As part of the Foodbuzz Tastemaker Program, I received coffee products from Peet's Coffee to sample.