Pumpkin Bread Pudding

It’s that time of the year!! Everything PUMPKIN!! The month of October is my Favorite month of the year!! Cooler weather, trees are starting to turn orange, red & yellow, pumpkin flavors are out, and the best part of the month is…Halloween!! My favorite holiday of the whole year! I love to watch scary gory bloody movies throughout the year, but there is just something about the month of October and Halloween that makes scary movies so much more enjoyable. And being that I live in the South, in the great state of Louisiana, with history of haunted houses, haunted plantations, Tree Farm Massacres, and my favorite of course is The 13th Gate, located in Baton Rouge, La., well I get to really enjoy the holiday. Back to the pumpkin, I absolutely love the flavor. Which can be in just about any recipe, cake, dessert, coffee, even side dishes. I’ll be posting some of my favorite recipes, and recipes that just simply look mouth watering. Happy Halloween to all!!!!Ingredients:

3 cups whole milk
1/2 cup heavy cream
6 large eggs
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (15-ounce) can 100% pure pumpkin (not pie filling)
1/2 pound French or Italian bread, sliced thick and torn into large chunks
Whipped cream, if desired


1. In a large bowl, combine all ingredients except the bread and whipped cream; whisk until smooth. Add bread and stir until all chunks are evenly moistened. Cover and let soak 4 hours or overnight in the refrigerator.

2. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

3. Spoon bread mixture into baking dish and bake 1 to 1-1/4 hours, or until set. Let cool slightly, spoon into serving dishes, top with whipped cream, and serve.

Options:  You can also bake this recipe in individual ramekins. Just place them on a baking sheet and reduce baking time to 40 to 45 minutes.

via Pumpkin Bread Pudding | MrFood.com.

Simple Pumpkin Fudge 

Pumpkin Fudge-creamy and so good! A fall staple!!

3⁄4 cup butter
2 cups sugar
1 cup firmly packed brown sugar
2⁄3 cup evaporated milk
1⁄2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (11 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1⁄2 teaspoons vanilla extract

In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage . It’s best to use a candy thermometer but if you don’t have one you can boil the mixture until it gets foamy and once it’s foamy boil for an additional 4-6 minutes.
Remove pan from heat; stir in chocolate chips until melted. It’s important to remove it from the heat so that the chips don’t get overheated and turn grainy.
Add the marshmallow cream, pecans, and vanilla and stir to combine well.
Pour into a buttered 13×9 inch baking pan; cool to room temperature.
Cut into squares; store in the refrigerator in an air-tight container. Enjoy!

Source: Food.com Source: Pumpkin Fudge – The Girl Who Ate Everything