One day, Ginny said to Jenn: “Let’s do a cooking blog post.”

A flurry of emails later, Two Spoonfuls was born!

We are two creative gals who became friends through our mutual love of fabric and sewing. Now, we’re bringing our energy and style into the kitchen, trying new recipes, re-vamping old favorites and sharing them with you.

We’ll use familiar ingredients to create dishes that are flavorful and easy to prepare, while adding our own helpful tips, bits of kitchen wisdom, and a little food history too. The recipes we share will be practical, with easy gourmet touches.

Look for Two Spoonfuls recipe recommendations: always in time for a weekend, to share with your family and friends.

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Welcome everyone, to our first Two Spoonfuls post!

With Thanksgiving fast approaching and lots of pumpkiny goodness all around us, I’ve chosen Pumpkin Bread Pudding as my first recipe to explore. This recipe is from Ian Knauer and can be found on the Epicurious website.

Most of the ingredients for this recipe – you probably already have in your pantry.

Ingredients:

1 cup heavy cream

3/4 cup canned solid-pack pumpkin

1/2 cup whole milk

1/2 cup sugar

2 large eggs plus 1 yolk

salt, ground cinnamon, ground ginger, ground allspice, ground cloves

5 cups cubed day-old baguette

3/4 stick unsalted butter

This recipe makes 6 servings and is very easy!

Simply mix up everything except butter and bread, toss the bread in melted butter and mix into the custard.

Bake for 25 – 30 minutes until set and golden…

And ENJOY!

You can drizzle on maple syrup, add a dollop of icecream, or just eat as is (like I did).

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* Jenn’s Notes *

I really liked this recipe – it was very tasty and easy to make.

Also – the house smells fantastic while this is baking in the oven.

At the Epicurious website, there were a couple suggestions that people had for this recipe. I made note of the suggestions, but decided to try the recipe as it is written before I started changing things. Now that I’ve made this, here is what I found:

* This recipe is mild in the seasoning. You could increase the amount of spices if you like that strong pumpkin pie kind of flavor.

* In my opinion tossing the bread in the amount of butter called for was unnecessary. When I make this again, I’ll start by cutting back to 1/2 cup.

* This would be a great recipe to add to! If you’re like me, then there’s a half box of raisins in the back of your refrigerator, yearning to see daylight. Go ahead and toss a half cup or so into the mix! Chopped crystallized ginger would be nice, too.

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Did You Know?

* Bread pudding is basically a custard (milk and eggs combined with heat) with the addition of bread and seasonings.

* According to Wikipedia: “In the United Kingdom, ‘custard’ generally refers to a dessert topping made from cornflour rather than eggs, either bought ready-made, or made by adding hot milk to a powdered form.” “Since true custards are made with eggs, in the UK there is a distinction made between the true “egg-custard”, found in custard tarts, and “ordinary” custard, the popular corn-flour variety.”

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I hope you’ve enjoyed this first Two Spoonfuls post

You can click here *Pumpkin Bread Pudding* for the complete recipe.

I look forward to hearing from you, especially if you decide to give this tasty dish a try!

We’re aiming to share our Two Spoonfuls posts every other Friday,

I’ll still be doing my usual work-in-progress posts, too!

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Now let’s see what Ginny’s been up to over in her kitchen…

Click here to find out!

*Two Spoonfuls*

Jenn : )

Tags: autumn, baking, bread pudding, cooking, custard, Fall, Ginny, kitchen, pumpkin, Two Spoonfuls

This entry was posted on Friday, November 7th, 2008 at 11:49 am and is filed under Two Spoonfuls. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.