Pumpkin Bread Pudding = Custardy Deliciousness
I have discovered bread pudding! For whatever reason, I always thought it would be heavy and dense and like a rock in your stomach. Then I thought about it. It's basically bread soaked in custard and baked. Sounds like baked French toast. How bad could that be? I asked an American co-worker, has he ever eaten bread pudding? What is it like? His answer ("It's moist and custardy, like French toast!") gave me the encouragement I needed to try this recipe. The source of this recipe is the same as the Jewish Honey Cake featured a few posts ago: Kathleen King (of Tate's Bake Shop) via her monthly recipe newsletter. I usually just tuck these recipes away in my "Recipes" e-mail folder, but the recipes from these past two months' e-mails demanded to be made immediately. The chilly weather recently heralded the beginning of pumpkin massacre by baking throughout kitchens all over the US. This recipe gave me a great opportunity to participate in the bloodshed an...