Pumpkin Bread Pudding with Caramel Sauce

 

I stopped making the traditional thanksgiving pumpkin pies on Thanksgiving a few years ago. They just got too boring and you can only do so much to a pie to change it up.  I wanted something that when I told my guests to save room for dessert, they really would save room.  They know now that I am going to bring out my warm pumpkin bread pudding covered in delicious hot caramel sauce and topped with a scoop of vanilla ice cream!

Pumpkin Bread Pudding with Caramel Sauce

1 loaf day old Challah Bread (or French or Italian), torn into pieces

1 cup heavy cream

1 cup half and half

1 15-ounce pumpkin puree

1-1/2 cups sugar

3 tablespoons butter, melted

4 large eggs

2 teaspoons pure vanilla

1 tablespoon pumpkin pie spice (or see recipe below)

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with non-stick cooking spray.  Place bread pieces in baking dish and set aside.

In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.  If you don’t have pumpkin pie spice, you can make your own. You can find the recipe below.

Slowly pour the custard batter over the bread pieces in the baking dish. Push bread down into the sauce to make sure it is completely covered.  Allow to sit and soak up the sauce for about 30 minutes.

Bake at 350 for about 1 hour.  While the bread pudding is baking, make the sauce unless you are going to use a jar of store bought.

Caramel Sauce (or use Caramel Ice Cream Topping or sauce)

1 cup butter

1 cup heavy cream

1 cup brown sugar, packed

In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. 

Reduce heat to low and allow to simmer until the sauce thickens, for about 5 minutes; pour over bread pudding before serving. Serve with a scoop of vanilla ice cream for a real treat!

NOTE:   You can make your own Pumpkin Pie Spice with the following:

2 teaspoons cinnamon

⅛ teaspoon nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon allspice

Combine and store in airtight container.

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Ham and Gruyere Quiche

 

 

 

 

 

 

 

 

 

 

 

 

There a so many things I love about quiche. First, I love that its so easy and not fussy go make. Next, I like that I can bake it the night before and keep it in the fridge until I want to reheat it the next morning for breakfast.  I like that you can use a store bought deep dish crust which saves so much time.  And I love the savory custard filling and whatever you choose to mix in.

 

Ham and Gruyere Quiche

 

1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)

1 tablespoon butter

1/2 medium yellow onion, diced

1 teaspoon minced garlic

4 large eggs

1 cup half-and-half

Salt and pepper

1 cup diced cooked ham (I use a small ham steak)

1 cup Gruyere or Swiss cheese, freshly grated

1 cup white cheddar cheese, freshly grated

 

Preheat oven to 350 degrees. Place unwrapped frozen pie crust on a baking sheet and line with parchment paper or foil. Fill with dried beans or pie weights.  Bake at 350 degrees for 10 minutes. Remove and allow to cool slightly.  Remove weights and save for another time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While pie shell is baking, add butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Whisk the eggs in a large bowl until lightly beaten. Then whisk in the half-and-half, salt and pepper to taste. Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quiche will rise so make sure you have cleared enough room above it.   If top is getting to brown before it’s done, lay a piece of foil on top and continue baking.

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and allow to cool for about 5 minutes before   slicing. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh My Goodness this is so good.  Serve as breakfast, brunch, lunch or dinner.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   Photography is the property of and copyrighted to Welcome Home.