Pumpkin Bread Pudding With Caramel Sauce

This year I want to break away from tradition a little bit and serve something a little different than pumpkin or pecan pie.  We all love bread pudding so I decided to make a pumpkin bread pudding with a caramel sauce.  It turned out fantastic and will be on my table every year from now on.  Serve it warm with some sweetened whipped cream or a scoop of vanilla ice cream! This is a dessert to be thankful for!  With sugar and spice and everything nice, what’s not to love

Pumpkin Bread Pudding With 

Caramel Sauce

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

 2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes Challah or egg bread (about 10-ounces)

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 a 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. 

Caramel sauce

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

Powdered sugar

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.

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Boursin Mashed Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

Next time you make mashed potatoes add a package of Boursin Garlic and Herb Cheese to them for more flavor and taste.  OMG they are so delicious!  They’ve got all the usual comfort of your classic mashed potatoes but the creamy Boursin adds an herby, garlicky boost that makes every bite smooth, velvety, extra tasty, and unforgettable.  Another trick… boil your potatoes in chicken broth not water.

 

 

 

 

 

 

 

 

Boursin Mashed Potatoes

 

2 pounds Yukon Gold potatoes

1 tablespoon coarse salt

3 cups chicken broth, (or just enough to cover the potatoes for boiling)

6 tablespoons unsalted butter, divided

5.3 ounce round Garlic & Herb Boursin cheese, room temperature

1/2 cup whole milk, hot

3/4 teaspoon freshly ground black pepper

parsley, finely chopped for garnish

 

Peel your potatoes and then cut into 1½-inch cubes.

Place the potatoes in a large pot with 1 tablespoon of coarse kosher salt (not table salt) and enough chicken broth to cover the potatoes by 1 inch.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring to a boil, then reduce the heat to a gentle simmer until the potatoes are just fork-tender, about 10 minutes. Drain the potatoes in a colander, give them a couple of shakes, and return them to the warm pot. Remove from heat.

 

 

 

 

 

 

 

 

 

 

 

 

Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the Boursin cheese, milk, and the pepper; mash with a potato masher until the desired consistency is reached.

 

 

 

 

 

 

 

 

 

 

 

 

You can also use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over mix or you could end up with gummy potatoes!

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer hot mashed potatoes to a serving bowl and top with butter and finely chopped parsley.

 

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Green Bean Casserole with Fresh Green Beans

 Green Bean Casserole with Fresh Green Beans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 I love the Thanksgiving traditions when it comes to food. On my table, you'll always find the traditional sides like candied sweet potatoes, stuffing, cranberry and yes that green bean casserole. But I have to admit I have always skipped the green bean casserole when I go to someone’s home for Thanksgiving.  Why?  Honestly, because I don’t like the gloopy mushy limp green beans or the taste of Campbell's Cream of Mushroom soup.  If you really want to taste a great green bean casserole, take the extra time and make it homemade.  I mean really homemade with fresh green beans and a homemade sauce to die for. The only thing that’s not homemade about this one is the crunchy fried onions on top… those are much easier to buy at the store. You’ve never really had this wonderful traditional dish til you make it homemade.

Green Bean Casserole with Fresh Green Beans

2 pounds fresh green beans rinsed, trimmed, chopped in half

2 Tablespoons salted butter

1 medium onion chopped

2 garlic cloves minced

1 teaspoon salt

1/2 teaspoon black pepper

2 Tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half or heavy cream

1/2 cup grated Monterey Jack or sharp white cheddar 

1/2 cup Panko bread crumbs

6 ounces French fried onions

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small skillet add the butter and the Panko and stir over medium heat until lightly browned.  Set aside.

 

 

 

 

 

 

 

 

 

 

The beans need to be partially cooked before adding them to the sauce or they won’t soften enough in the oven, but you also don’t want to overcook them. So, you blanch them. Bring a large pot of salted water to a boil to blanch the beans.  I use about 2 tablespoons of salt for a gallon of water. 

Once the water is boiling, dump in the beans and let them cook no longer than 5 minutes. Then drain and immediately rinse in very cold water to stop the cooking process. They will finish cooking in the oven.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauté’ onions and garlic in a little melted butter until they soften. Then sprinkle with flour and cook for about two minutes or until flour has cooked.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next whisk in the chicken broth followed by the cream. Add the cheese and stir to melt. Turn the heat to simmer and allow sauce to thicken for about 5-7 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Add the fully drained green beans to the sauce and stir to coat. 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer to a baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the panko and the French-fried onions over the top, then bake for 20 minutes in a 375° F oven until hot and bubbly.

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:

·       Use fresh green beans if you want that real homemade taste.

·       I like to use yellow onions are best with their stronger flavor, but sweet onions can also be used in this dish.

·       You can make this casserole up to one day ahead of time:  follow all of the steps up to topping with the breadcrumbs and fried onions, since those will get soggy in the fridge overnight. Cover tightly with foil or plastic wrap before refrigerating.

·       You can FREEZE this casserole:  make and assemble your green bean casserole, but hold off on topping it with the French-fried onions. Cover and freeze until you are ready to bake. You can bake straight from frozen without adding the onions until the casserole has already baked for about 20 minutes. 

 

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