Cinnamon-y Pumpkin Bread Pudding

Yes, there was twice as much in the dish when it came out of the oven, but it disappeared before I could take a picture. It is that good.

Usually, I am not fond of bread pudding; it's a texture thing, for me. But this recipe is an exception.

Full of cinnamon and pecans and pumpkin, it smells like autumn while it is baking. I love this time of year, so I was happy to pop this in the oven and give it a go.

You can use whatever bread you like (stale bread works best), and leave out the nuts, or add whatever dried fruit you like. It is easily customizable. And a cinch to double or triple, if needed.

Hope you like it! Please let me know, if you do!

Ingredients

1/2 loaf of whole wheat French bread, cubed
3/4 cup of pure pumpkin puree
1/4 cup of butter, melted and cooled
2 eggs
1 1/2 cups milk (whatever kind you like)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt

Directions

Preheat oven to 350 degrees, placing rack in center of oven.

Fill a 11x9 baking dish to the top with bread cubes, and then empty them into a separate bowl. (This way, you will have the exact amount of cubes that fit your dish and you won't waste any once they are covered with the filling.) Spray the baking dish with cooking spray.

In a large mixing bowl, whisk together everything except the bread cubes. Then add bread cubes and fold to combine well, making sure all cubes are well coated.

Pour into prepared dish and use spatula to spread evenly. Bake for 20-25 minutes, or until firm but springy when top is lightly pressed.

Good by itself, or with a light drizzle of caramel syrup!

Enjoy!

Breakfast Pizza

Upon hearing "Breakfast Pizza," maybe you are thinking of the dessert kind that is on a pizza bar, which  is mostly just canned pie filling with some icing.

This is very different.

If you avoid eggs, you can leave them off; but in my humble opinion, they are the star of this pizza. (Unless you make homemade pizza dough, then the dough would definitely trump them.)

But, as my friend, Jessica, at Redeeming the Home said, I am trying to keep things simple. So I bought a 1 lb bag of fresh pizza dough at Walmart for $0.79.

The resulting pie was hearty and filling, but in a light way. I know that doesn't make sense, but it's true. Ever eat something that is really good, but it feels so heavy after you eat it that you think you are full of play dough or something similar?

This pie is not like that, at all.



Anyway, if you decide to try it, please tell me what you think. And let me know how you tweak it, if you do!

Ingredients

• 1 lb pizza dough
• 3 large eggs
• 2 slices thick-cut bacon, cooked and roughly chopped (optional)
• 4-6 cherry tomatoes cut in half
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon garlic powder (not salt)
• fresh chives and/or chopped green onions, for garnish (optional)
• whatever else you think would be good (I added artichoke hearts in the picture above)
•  black pepper to taste

Directions

Heat oven to 400 degrees.

Roll out dough on a pizza stone, or a baking sheet lined with parchment. Sprinkle dough with cheeses and the bacon (if using).

Crack the eggs, one at a time, right onto the pizza dough, spacing out somewhat like a triangle. If you want to be sure your egg yolks are mostly hard-cooked, pierce them with a paring knife.

Arrange the cherry tomatoes on the pizza, cut side up, and then sprinkle the garlic powder on everything, and add some cracked pepper, to taste. (I don't recommend salt, as the Parmesan is pretty salty.)

Bake until crust is browned and eggs are set. Cool on a rack for 5 minutes, then slice and enjoy!

Great with a side of fresh fruit, like strawberries or cantaloupe slices.

Enjoy!