My grandma doesn't like to eat much anymore. She's in her 80s, has a degenerative brain disease, lives in a nursing home and is confined to a wheel chair, so I don't blame her for being a little disinterested in food.
But that doesn't mean I don't try to coax her.
A few weekends ago I served her a lunch of warm rice pudding. Last weekend, as I searched to find something that might sound appealing, I remembered a recipe I had seen for pumpkin bread pudding.
It's the wrong season for pumpkin, but grandma still loved the pudding. I would recommend serving it with cinnamon ice cream.
The recipe I used is adapted from Didi Emmons' "Vegetarian Planet." I also love her second cookbook, "Entertaining for a Veggie Planet."
Pumpkin Bread Pudding
Serves 6 to 8
About 1/2 baguette, cut into 1 inch cubes
3 extra large eggs
3 1/2 cups skim milk
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon cinnamon (generous)
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup canned pumpkin puree
Preheat the oven to 350 degrees. Cover the bottom of a 10-by-13-inch baking dish with a single layer of bread cubes. In a large bowl, whisk together the eggs, milk, nutmeg, ginger, cinnamon, vanilla, sugar and pumpkin. Pour the mixture over the bread. Push down the bread pieces so they soak up the liquid. Let them soak for 10 minutes.
Bake the pudding in the lower third of the oven for 45 to 50 minutes, until a knife inserted into the pudding comes out clean. Let the pudding cool for a few minutes before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment