Pumpkin Bread Pudding Recipe

Fall is here! And with fall comes all the rich earthy comfort smells of pumpkin, cinnamon, apples and pears. Today I’ve taken a fresh look at a southern favorite desert, bread pudding. I’ve added a few of my favorite flavors like cinnamon and wham, a Pumpkin Bread Pudding Recipe! Who could ask for more? Grab a print and let me know what you think!

Southern Pumpkin Bread Pudding
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Cook time
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Part cake, part pudding. Fully flavorfull.
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 5 cups freshly cooked or canned pumpkin purée
  • 2 whole eggs plus 2 egg yolks
  • 3 cups half-and-half
  • ¼ cup packed dark brown sugar
  • 1¼ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ tablespoon ground cardamom (optional)
  • ¾ cup plus ¼ cup heavy whipping cream
  • 10 cups (2-inch) cubes slightly dry french, Italian, whole wheat or challah bread
  1. In a large bowl, mix pumpkin with eggs and egg yolks, half-and-half, brown sugar, ¼ cup of thegranulated sugar, cinnamon, nutmeg, and cardamom; set aside.
  2. In a small saucepan, combine 2 tablespoons water and remaining 1 cup granulated sugar and heat over high heat.( As sugar melts, swirl the pan often to ensure even melting. )Do not stir with a spoon because it will slow the melting process and cause uneven browning.
  3. Cook for 3 to 4 minutes, or until sugar has a deep caramel color; remove from the heat.
  4. Carefully whisk ¼ cup of the heavy cream into the caramel until well combined, then whisk in remaining ¾ cup heavy cream.
  5. Pour caramel mixture into a 2½-quart oblong casserole dish or individual ramekins.
  6. Top with half of the bread cubes, then pour half of the pumpkin mixture over the top.
  7. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.
  8. Set aside to let sit for 30 minutes.
  9. Meanwhile, preheat the oven to 350°F.
  10. Bake for 30 to 45 minutes in a water bath, or until set.
serve in a wedge or square with simple fresh whipped cream or, vanilla or cinnamon ice cream.


Deb’s Home Made Baked Beans Easy

In the south, certain foods, just go together. Like peas and carrots. So when the hunter gatherer came home from a trip to the local Wal-Mart with a prize catch of Spare-ribs, I knew I had to cook baked beans to go with. This simple to follow recipe is one that’s been around forever, I think.  But its not only good, its frugal. A one pound  bag of navy beans (which is what’s in those cans you buy) is usually around 88 cents. The additional ingredients won’t run you much over a couple of bucks if you have to go out and buy anything. Odds on the items are on your shelf or in your larder now!

I add in a few things you might have questions about like baking soda (I never cook dry beans without it) and ginger and cinnamon. Sure you can make these beans without the two spices, but I’ll guarantee, once you’ve tasted the beans with the two you won’t ever go back to plain ole beans!

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Fruit Cake Cookies Recipe

These yummie goodies have been a Christmas standard since I was a child. My Aunt Betty, who loved to cook, discovered this recipe in a Southern Living magazine (I haven’t a clue what issue) But she made them and they were such a hit, they began making an annual appearance. We all looked foraward to the beautiful boxes of cookies from Aunt Betty! They’re rich, but oh so good and even the fruitcake haters in your house will love these Fruit Cake Cookies!



Fruit Cake Cookies
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Even the fruit cake haters in your house will love these
Recipe type: Dessert
  • ¼ cup butter or margarine, softened
  • ½ cup firmly packed dark brown sugar
  • 2 large eggs, separated
  • 1½ teaspoons baking soda
  • 1½ tablespoons milk
  • 2 tablespoons orange juice
  • 1½ cups all-purpose flour
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 (8-ounce) package chopped dates
  • ½ pound red candied cherries, quartered
  • ½ pound candied pineapple,chopped
  • 1 (15-ounce) package golden raisins
  • 3 cups chopped pecans
  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.
  2. Combine baking soda and milk, stirring until soda dissolves; add orange juice.
  3. Combine flour and next 4 ingredients. Combine ½ cup flour mixture, dates, and next 4 ingredients, tossing gently to coat.
  4. Add remaining flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter.
  5. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
  6. Drop dough by level tablespoonfuls onto lightly greased baking sheets.
  7. Bake at 300° for 15 to 18 minutes or until lightly browned.
Cookies may be stored in an airtight container up to 1 week or frozen up to 3 months.