Adventures in Pumpkin Bread Pudding – Part 1


I created a cooking section here at Terrilox, not because I consider myself a cook, but because I want to be a better cook.  I love reading cooking blogs like Three Many Cooks, Gluten-Free Girl and My Diary of a Foodie (by one of my friends from college, Paula).  These are just a few of the many I steal from on a weekly basis, including the Food Network, Epicurious and Cooks Illustrated!

FYI, I am not a “gluten-free girl”, I just happen to think her blog is beautiful and there so much love and joy in every post.  It’s such a pleasure to read and she and her husband make a lots of delicious, beautiful food!

The Terrilox cooking section is more of a personal journey to find my inner cook and not meant to impart any great cooking knowledge you can easily  find so many other places on the web.  I hope you enjoy my meanderings and most likely, my mistakes as the adventure unfolds.  My husband is the test kitchen, and trust me, he is one tough cookie.  He says he does not like ten things, but really it is ten food groups.  I have my work cut out for me.

I am not in charge of the Thanksgiving meal this year, nor have I ever been.  I am sure my day will come, but tomorrow is not it.  For the time being I sure do enjoy eating it.  My husbands parents really know how to cook!  I always tell them their house is one of my favorite restaurants in town, they like that.

I may not be cooking up the whole meal, but I am in charge of rolls and dessert.  Honestly, if the whole meal was rolls and dessert I would be happy.  I decided to copy The Pioneer Woman’s daughter, Petunia (and most likely thousands of other people across the country) and make Bobby Flay’ Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise. Like Petunia, I am going to skip the Spicy Caramel Apple Sauce because I am not a big fan of star anise and sometimes with my crew, the simpler it is, the better.  You can find the great pictures of her baking extravaganza here.  For the pumpkin bread, the only changes I made were skipping the nutmeg (because I did not realize I was out) and I sifted all of the dry ingredients together.  I like the sifter, what can I say?

I just pulled the Pumpkin Bread out of the oven and boy does it smell good!  I am a wee bit scared it might not make it to the pudding tomorrow given I am home alone tonight with no one watching except Boomer.  Boomer is our cat, you will hear lots about him as time goes by.

Boomer’s Fall School Picture — He is 15 this year.

I will let the bread sit overnight and prepare the actual pudding tomorrow  before we head over to my in-laws.  I am a messy cook, so you won’t get a lot of pictures of the actual process, but I’ll take a few.

Please notice the Emilie Henry ceramic bread pan that I absolutely had to have when I got married because I was going to bake in style!  I have used once since I got married.  But the one time I used it, I did it with style!

My husband loves to look at me and say, “Do you cook?” every time I get ready to cook.  Honestly, he has a point.

The first step in Bobby Flay’s Pumpkin Bread Pudding

It is official.  I cannot be trusted with warm, delicious, moist, scrumptious pumpkin bread in my kitchen.  I think I should make another on just in case.  But first, off to the store to get whole milk and the missing nutmeg.  Though I cannot imagine making it taste any better!

Adventures continued tomorrow as I prepare the actual bread pudding and bake The Pioneer Woman’s Parker House Rolls. There are lots of great recipes for rolls, but I just had to try one with all that butter.  Yummy!

Happy Thanksgiving Eve Everyone!

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