The leaves are turning yellow and orange and the evening air is now crisp. I’ve noticed a few kamikaze leaves cascade down to the ground so the rest of their comrades can remain for the yearly show of color among the trees. There’s no way to get around it as pumpkins are for sale and children plan for their Halloween costume’s.
Over the last several years the autumn season has brought forth the excitement of pumpkin flavored everything.
My contribution this year was an easy choice! Pumpkin bread pudding, anyone? How about pumpkin bread pudding with honey bourbon added to the batter, then topped with vanilla icing and toasted walnuts?
This recipe isn’t for the faint of heart. I wanted to elevate it a smidgen by adding not only bourbon but toasted walnuts. This recipe was quick to put together, but it takes patience to let the pudding absorb into the day old crusty bread.
Have you ever had wet, loose and gooey bread putting before?
One of the things I think people forget is the importance of letting to dish mature into what it wants to be. If you bake it too soon and don’t allow the putting time to set up it’s going to be runny. For best results, take a walk or let it rest overnight in the refrigerator before putting it into the oven. It will bring your bread pudding game to new heights.
Pumpkin Bread Pudding with honey bourbon and toasted walnuts
Holy cow! I’m amazed at how gorgeous this pie turned out! Seriously? Did you see the pictures? In case you were wondering I’m patting myself on my back right now. I originally made this pie a little while ago for my neighbor’s little boy. I […]
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We're two lovebirds that love everything about food. I'm a firm believer that food not only fuels our bodies, but also warms our soul. I'm Kimie, a foodie that married my match when I found Emery! He's a professional Chef, hilarious comedian, and love of my life.
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