After I graduated from law school in 2001, I moved back to the area and decided that I wanted to cook Thankgiving dinner for my family. It went so well that, ever since then, I have hosted Thanksgiving. I made a number of recipes, most of which were from Emeril, including "The Perfect Bird," the single best roasted turkey recipe imaginable. One easy recipe from Emeril that I have adapted as my own is his recipe for pumkpin bread pudding. The recipe follows:
PUMPKIN BREAD PUDDING
Ingredients
4 tablespoons butter
4 eggs
1 cup light brown sugar
3 cups heavy cream
1 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups canned pumpkin purée (unseasoned)
6 cups cubed day-old bread
Directions
Preheat oven to 350 degrees. Brush a large (3 quart) casserole or (10 x 14 inch) baking dish with 2 tablespoons of butter. In a large bowl whisk together eggs, brown sugar, cream and milk. Stir in vanilla, spices, pumpkin purée, and bread, blending thoroughly. Stir in remaining 2 tablespoons butter and pour into casserole or baking dish. Bake until just firm, 1 hour. Cool pudding in dish on a baking rack and serve.
