Monday, January 5, 2009

Pumpkin Bread Pudding

This was inspired by Tartine, one of the best bakeries in San Francisco. This place is always so packed you can barely walk to get a table, but it's location in the mission is the perfect place for this not-so-secret culinary gem.

I had some extra baguette bread and roasted pumpkin so I thought this combo was too good to pass up. I mixed and egg with some milk, cinnamon, allspice, cloves, and a little sugar to taste. Then I poured the mixture over cubes of bread and mixed in the shredded roasted pumpkin. I don't have measurements because I eyeballed most of it, but make sure the bread gets its fair share of the wet ingredients. Then bake the bread for about 20 minutes. I topped it off with some yogurt and honey right after taking it out of the oven.....It was sooo delicious still warm from the oven. I highly recommend this breakfast, especially if you have leftover stale bread.

No comments: