Celebrating San Diego Beer Week by Cooking with Beer!

It's a great week to be in San Diego. Yesterday the Chargers beat the Giants in dramatic fashion; today is going to be sunny and 72; and all week long we're celebrating our first-ever San Diego Beer Week, which runs from Friday, November 6th through Sunday, November 15th.

You know San Diego for its pristine beaches and delicious fish tacos, but did you know we were recently named the country's top beer city, beating out the perennial favorite, Portland, OR? Yup. There are an amazing 33 San Diego breweries creating hand-crafted beers, and that's not including all the folks who brew their own at home.

So to celebrate our thriving craft beer community, there will be over 200 beer-centric events taking place across the county. From beer and chocolate pairings to meet-the-brewer events, there's something for everyone. So whether you live in San Diego or are just visiting between now and the 15th, check out San Diego Beer Week's schedule of events. You won't be disappointed.

As a San Diegan and a beer lover, I want to do my part. So this week I'll be sharing some recipes that feature beer. It won't be easy for me (or Jeff), but the blog must come first.



Today's recipe for Dill and Beer Quick Bread is adapted from an original posted on NPR's Kitchen Window, by personal chef and friend, Kevin Weeks, of the blog Seriously Good. Kevin also co-founded the blog A Year in Bread, so it's safe to say he knows a thing or two about making good bread. And trust me, this bread is seriously good and seriously easy. It tastes like rye bread but with more complexity thanks to the dill and beer. If you'd like less rye flavor and more dill, then just reduce the amount of caraway seeds and increase the dill. I indicated my slight adaptations in parentheses. As Kevin says, this bread is terrific for sopping up juices in stews, but it's also wonderful simply toasted with a smear of butter. Oh, and Jeff wants me to tell you that it makes one "kick-ass good breakfast sandwich" with eggs, cheddar, and bacon. So, there you have it.

Dill and Beer Quick Bread
Makes 1 loaf
Print recipe only here.

3 cups all-purpose flour (I used half ap and half whole wheat)
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar (my addition)
2 teaspoons mustard seeds
1 tablespoon caraway seeds
1/4 cup freshly chopped dill
1 (12 ounce) bottle porter beer

1. Preheat oven to 400 degrees F. Cook an 8X4 loaf pan with cooking spray.

2. In a large bowl stir together all ingredients and spoon into the pan. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes before removing from pan.

Here are more Food Blogga recipes that taste great with a cold beer: 
Turkey Burger with Apples, Gruyere, and Sage Mayo
Pork Tenderloin Sandwich
Spinach, Nutmeg, and Ricotta Pie
Fennel Sausage and Rapini Pizza

Here are more great beer bread recipes to try: 
Beyond Easy Dill and Cheddar Beer Bread recipe at Farmgirl Fare
Homemade Bubby Beer Bread recipe at Zesty Cook
Finnish Rye Beer Bread recipe at Green Gourmet Giraffe
Guinness Bread with Molasses recipe from Hank Shaw posted at Simply Recipes

Drop In and Decorate: Bake, Decorate, and Donate Cookies

With the holidays approaching, many of us will be knee deep in flour, sugar, icing, and sprinkles making scores of holiday cookies. Of course, many of us make scores of cookies year-round because cookies just make us happy. Well if you're a cookie lover and love to make people happy, then you should know about Drop In & Decorate, a year-round, nonprofit organization, created by food writer and friend, Lydia Walshin of The Perfect Pantry.

Lydia founded Drop In & Decorate in 2002, and before the end of this year, the 10,000^th cookie will be decorated  and donated . Here's how Drop In & Decorate works:

1. Bake some cookies.

2. Gather a group of family, friends, neighbors, co-workers, etc. to decorate them

3. Donate the cookies to a nonprofit agency serving basic human needs in your own community.

If you’d like to host your own Drop In & Decorate® event, Pillsbury and Wilton would like to help. Pillsbury has donated 50 VIP coupons, worth $3.00 each, off any Pillsbury product -- including sugar cookie mix, icing and flour -- to be distributed, first come, first served, while supply lasts, to anyone who plans to host a Drop In & Decorate event (max. 5 coupons per person). And Wilton will throw in a Comfort Grip cookie cutter, while supplies lasts. Write to lydia AT ninecooks DOT com for more information on how to get your free coupons and cookie cutters.

Now, let's bake some cookies!

Modern Spice Cookbook Review and a Cookbook Give-Away

If you love Indian food but are intimated by authentic recipes with 20+ ingredients -- most you've never heard of -- then Monica Bhide's new cookbook Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen is for you.

Bhide's book presents authentic Indian flavors in refreshing, modern ways. She often blends traditional Eastern and Western flavors creating unique, contemporary Indian dishes that are sure to inspire. The recipes tend to be short and straight forward, many ideal for easy mid-week meals. There are several vegetarian options and many meat dishes could easily be made vegetarian. The 100+ recipes are divided into the following categories: chutneys and marinades; modern drinks; appetizers, snacks, and salads; vegetables, beans, and lentiles; poultry, meat, and eggs; fish and shellfsih; rice and breads; and desserts. For each recipe, Bhide gives cooking tips and/or serving suggestions, and she personalizes the book by including several engaging stories about her family life. By the book's end, Bhide feels like a friend.


Saffron-Cardamom Macaroons; I will post this recipe in the near future.

I highly recommend reading Bhide's introduction prior to starting in on the recipes. In the section "The Modern Spice Pantry, she provides an extensive list of Indian spices and ingredients, such as tandoori  masala, paneer, tamarind paste, and fenugreek seeds. She defines them, explains how to store them, and where to buy them, including online sites. If you do this step first, it'll make the actually cooking a breeze. It also helps to read "Monica's Kitchen Rules," which address issues such as the best cookware for Indian cooking (nonstick) and ingredient substitutions (coriander seeds, for example, are not a good substitute for fresh coriander leaves).

As for photos, the few that are included are beautiful. My only regret is that there weren't more.

Here are the recipes I made and my thoughts about them:

Pomegranate Chutney is made from pureed pomegranate seeds seasoned simply with lemon juice, ginger, chaat masala, and light brown sugar. This colorful chutney takes minutes to make and is wonderfully versatile. The sweet-tart flavors pairs well with chicken, pork, and, my favorite, sauteed shrimp.

Green Beans Subzi consists of green beans (I used fresh) and potatoes sauteed with garlic, tomato, and spices, including cumin seeds, and turmeric. This dish is easy to prepare and makes green beans and potatoes a lot more exciting than usual. The flavors are bold without being overwhelming, which makes this an ideal side dish for chicken, fish, pork, or beef.

Monica's Tomato and Coconut Fish Curry: Bhide's recipe introduction enticed me to make this one. She writes, "I have been cooking [this] for as long as I can remember. It is a favorite with adults and kids alike. My dad once told me it was his favorite. I cannot tell you how happy I was, since he has such discerning tastes." I'm with Monica's dad on this one: this recipe was my favorite as well. Catfish stars in this dish and is elevated to something special. The fish is gently cooked in a tomato-coconut milk bath that is seasoned liberally with spices such as mustard seeds, curry leaves, ginger, and turmeric. It's a perfect mid-week meal, since it's inexpensive, fast, and easy. I served it atop brown basmati rice. Although Bhide says one pound of catfish fillets serves 4, Jeff and I nearly finished it all.

Saffron-Cardamom Macaroons: I'm a sucker for macaroons and baked goods laced with cardamom, so it didn't take me long to make these cookies. They were amazingly fragrant and very sweet. I think they'd make a lovely holiday gift since they're both unusual and travel well.

Modern Spice will definitely secure a spot on my cookbook shelf; in fact, I already have a few more recipes marked to try soon. I hope you'll be making some of Bhide's recipes as well. 

Now for the exciting part! Two lucky Food Blogga readers will receive a complimentary copy of Monica Bhide's Modern Spice cookbook. Here's how to enter for your chance to win:

Just leave a comment below telling us about your favorite Indian dish. That's it. The deadline for entries is next Monday, November 9th, 11:50 pm PST. Winners will be selected randomly and announced on the 10th. Each winner must provide her or his full name and mailing address to receive the cookbook. Good luck!

Monica's Tomato and Coconut Fish Curry
Recipe from Modern Spice
Serves 4
Prep/Cook Time: 40 minutes

2 tablespoons vegetable oil
1 teaspoons black mustard seeds
10 fresh curry leaves
1 inch piece peeled fresh ginger, grated
3 garlic cloves, crushed
1 small green serrano chile, chopped
1 large tomato, chopped
1 teaspoon turmeric
1 teaspoon red chile powder
1/2 teaspoon salt
1 pound catfish fillets, cut into bite-sized pieces
1/2 of a 13.5 ounce can coconut milk (3/4 cup plus 2 tablespoons)

1. In a large skillet heat the olive over medium heat. When the oil begins to shimmer, add the mustard seeds. As soon as they crackle, add the curry leaves, ginger, garlic, and green chile. Saute for a few seconds to combine.

2. Add the tomato. Cook gently for 10-12 minutes, until the tomato is soft and the oil begins to leave the side of the mixture. You can add some water if the tomatoo begins to stick. I sometimes add a quarter-cup of water and cover the pan for 5-6 minutes. This helps cook the tomatoes faster. Then I uncover it and continue to cook until all the water evaporates.

3. Stir in the turmeric, chile powder, and salt. Cook for 1 minute.

4. Stir in the fish and cook 5 minutes.

5. Add the coconut milk. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the fish is tender. Serve immediately.


********************
Monica Bhide was born in India and moved to the U.S. in 1991. She resides in Washington D.C. She is the author of The Everything Indian Cookbook and The Spice is Right and also writes a blog called A Life of Spice. Click here to view a short trailer about Bhide and Modern Spice narrated by the author.

Don't Like Oatmeal Cookies? Then Try My Oatmeal Everything Cookies Recipe.

I love cooking for Jeff. He's open to trying new food. He's not fussy. And he likes virtually everything. That is, except Shepherd's pie (can't say I blame him); broccoli (unless it's made with bacon or prosciutto); and oatmeal cookies (that's just inexplicable). I mean, really, who doesn't like oatmeal cookies? Jeff. That is, until he tasted my Oatmeal Everything Cookies.

I'm not entirely sure why, but I wanted him to like oatmeal cookies, maybe as much as I do. To me, not liking oatmeal cookies is sad; it's like missing out on something special. So I was determined to make an oatmeal cookie that Jeff liked. Really, really liked.

Batch #1: Oatmeal, Raisin, and Apricot Cookies

Jeff bites into the cookie and frowns slightly.

Me: "What? You don't like them?"

Jeff: "Well, they're good but they don't taste like a cookie."

Me: "What do you mean they don't taste like a cookie?"

Jeff: "They taste too healthy."


Batch #2: Oatmeal, Chocolate Chip, and Walnut Cookies

Jeff bites into the cookie.

Jeff: "Mmmm.... You put chocolate in this batch. These are much better."

Me: "See, I told you you'd like oatmeal cookies."

Jeff: "But those were walnuts, huh? You know what would be even better? Pecans."


Batch #3: Oatmeal Everything Cookies

Jeff: "Another batch of oatmeal cookies? Wow! What's in them this time?"

Me: "Not walnuts."

He takes a bite, and smiles slowly, then pushes the rest of the cookie into his mouth.

Jeff: "These rock! Seriously, what's in them?"

Me: "Everything."

Jeff: "Hey, that's what you should call them. Oatmeal Everything Cookies."




Oatmeal Everything Cookies
Makes approximately 40 cookies.
Print recipe only here.

Feel free to substitute your favorite add-ins. After all, they are "oatmeal everything cookies."

3 cups rolled oats
1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup dried tart cherries
1/2 cup chocolate chips
1/2 cup flaked sweetened coconut
1/2 cup coarsely chopped pecans

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large bowl, stir oats, flours, baking soda, salt. and cinnamon.

3. In a medium bowl, combine butter and sugars. Using an electric mixer on medium speed, beat until creamy. Add eggs and vanilla, and beat until just combined. Beat in the dry ingredients. Stir in the cherries, chocolate chips, coconut, and pecans.

4. Drop 1 heaping tablespoon of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.

5. Bake cookies for 18 minutes, or until golden brown all over. Transfer to a rack to cool. Cool completely before storing and place in an air-tight container.



Here are more cookie recipes from Food Blogga you might enjoy:
Gingersnaps
Reese's Peanut Butter Cup and Chocolate Chunk Cookies
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans 
Chocolate Dipped Almond Biscotti

Here are more oatmeal cookies I'd like to try:
Carrot Oatmeal Cookies recipe at 101 Cookbooks
Apple Cranberry Oatmeal Cookies recipe at Dragon's Kitchen
Double Chocolate Oatmeal Cookies recipe at Passionate About Baking
Pumpkin Oatmeal Drop Cookies recipe at Kitchen Gadget Girl Cooks
Oatmeal, Browned Butter, Pecan Praline Cookies recipe at Cookie Madness

Here's a friendly reminder to please vote for my Quaker Oatmeal topping by Friday and help me win $10,000 for the charity, Action Against Hunger. Thank you so much to everyone who already voted.

Here's how to vote for me:

1. Go to www.youtube.com/quakertalk. Click on VOTE. Click on my video entitled "Cinnamon Comfort."

2. Click on the BIG GREEN THUMBS UP to cast your vote. Voting closes this Friday, November 6th.

3. Please tell your family and friends to vote too!

4. If you'd like, please spread the word on your blog, Twitter, and Facebook! I'm @foodblogga on Twitter.

5. Now, accept a BIG virtual HUG and THANK YOU from me!

A DeliciousTurkey Burger Recipe with Apples, Gruyere, and Sage Mayo That Changed My Life

Do you regularly cook foods for people in your family that you yourself don't eat? I do. Turkey burgers.

I just don't get it. Jeff was raised on good old fashioned beef patties. Yet, given the choice today, he invariably chooses turkey over beef. I, in contrast, am a 100% grass-fed beef kind of gal. I prefer beef's tender texture and rich flavor. With the right beef, a burger is delicious even without condiments. (Not that I'm suggesting you do that.)

So when we have burgers, I usually make Jeff a turkey burger and me a hamburger. The last turkey burger I made for him, I topped with sauteed apples, Gruyere cheese, and sage mayo.

After the first bite, he said, "Oh, God, this is good."

I nodded, smiled, and took a big bite out of my hamburger. He took another bite. "Sue, seriously, you've gotta taste this turkey burger. It's awesome."

"But, I don't like turk--"

"Just one bite. Come on."

I took a small bite. It was a revelation! I liked it. I took a larger bite. I loved it! The warm, tart apples, sweet, salty Gruyere, and creamy sage mayo made this turkey burger seem, well, not like a turkey burger. I took a bigger bite.

"Um, how much of my turkey burger are you gonna eat, hon?" Jeff asked me.

I slid the plate with my hamburger towards him, smiled, and took another bite of his turkey burger.



Delicious Turkey Burger with Apples, Gruyere, and Sage Mayo
Makes 2 burgers.
Print recipe only here.

I highly recommend washing down these turkey burgers with a cold, strong beer, such as Guinness or a good Ocktoberfest.

Sage Mayo:
2 tablespoons mayo
2 teaspoons stone ground or spicy mustard
3-4 small sage leaves, minced

Burgers:
10-12 ounces lean ground turkey
a generous amount of salt and freshly ground black pepper
1 teaspoon Dijon mustard

4 teaspoons olive oil, divided
1/2 yellow onion, thinly sliced
1 small tart apple, thinly sliced, such as Granny Smith or Pink Lady
salt and freshly ground black pepper
2 ounces Gruyere cheese, thinly sliced
2 ciabatta rolls, or other rolls of your choice


1. In a small bowl, stir all ingredients for sage mayo; set aside.

2. Place turkey in a bowl. Season with several shakes of salt and black pepper. Mix in Dijon. Form two equal sized burgers. In a large skillet over medium-high heat, warm 2 teaspoons olive oil. Add burgers. Cook 3-4 minutes per side, until browned on the outside and cooked all the way through.

3. In a medium skillet over medium-high heat, warm remaining 2 teaspoons olive oil. Add onions. Saute 3 minutes, or until lightly browned. Add apples. Saute 3-5 minutes, or until lightly browned and tender. Season with salt and black pepper. Remove from heat.

4. Once burgers are almost done, top each with 1 ounce of cheese. To assemble burgers, spread half the sage mayo on the inside of a roll. Place burger on the bottom half of the roll, and top with half the onion-apple mixture. Close the sandwich. Repeat. Serve hot.

Here are more sandwich and burger recipes from Food Blogga you might enjoy:
Pork Tenderloin Sandwich
Italian Chicken Cutlet Sandwich with Broccoli Rabe (Rapini) and Provolone
Grilled Lamb Sandwich
The Southwest Hamburger

Now that I like them, here are more delicious turkey burger recipes I'd like to try:
Thai Peanut Turkey Burgers recipe at Cara's Cravings
Gena's Turkey Burgers recipe at Slashfood
Spicy Turkey Burger recipe at Blue Kitchen
Crunchy Taco Turkey Burger recipe at Hugging the Coast
Grilled Middle Eastern Turkey Burgers with Yogurt Sauce recipe at Kalyn's Kitchen
Turkey Burger Stuffed with Crispy Bacon and Caraway Havarti recipe at What We're Eating

For a Sexy Autumn Breakfast, Try This Recipe for Ricotta Hotcakes with Warm Spiced Apples and Maple Syrup

This Halloween weekend is going to be all about the kids. Candy, jack 'o lanterns, trick or treating, and arguments about whether they'll wear their winter coats over or under their costumes. That is, unless you live in Southern California, Arizona, or Florida. You parents have no idea how easy you have it.

Well, today's post isn't about the kids. It's about the parents. Because come Sunday morning, you're going to need a respite from all things Halloween, including your sugar-hyped kids. So get up a little early while they're still sleeping, and make yourself a batch of these Ricotta Hotcakes with Warmed Spiced Apples and Maple. (This is also a good time to ransack their Halloween bags for a few of your favorite candies. Come on, you know you do.)

Sure hotcakes are similar to pancakes, but they're better. The creamy ricotta cheese and airy whipped egg whites renders them pillowy soft and tender. You could top them with anything you fancy, but what says autumn more deliciously than warm spiced apples and raisins drowned in maple syrup? Plus "ricotta hotcakes" sounds a whole lot sexier than pancakes, and since the kids will still be in bed, that's a very good thing.



Ricotta Hotcakes with Warmed Spiced Apples and Maple Syrup

Serves 4
Makes about 16 hotcakes
Print recipe only here.

Hotcakes:
1 cup all-purpose flour
1 teaspoon baking powder
salt
1 cup ricotta cheese
3/4 cup milk
4 eggs, separated
1 teaspoon pure vanilla extract
canola oil for griddle

Apples:
2 tablespoons butter
2 sweet, crisp apples, peeled and diced (such as Rome Beauty, Golden Delicious, or Honeycrisp)
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/2 teaspoon apple pie spice
1/2 cup pure maple syrup, plus extra for drizzling

1. In a medium bowl, whisk flour, baking powder, and salt.

2. In a large bowl, whisk ricotta cheese, milk, egg yolks, and vanilla extract. Add flour mixture and whisk just until combined.

3. In a clean, dry glass or metal bowl, beat egg whites with an electric mixer on high until foamy. Using a spatula, fold into the batter.

4. Pour a little bit of oil on a griddle over medium heat. Drop batter by 1/4 cupfuls onto the griddle. Cook for 1 minute, or until golden underneath. Flip and cook 30-60 more, or until golden. Repeat. Keep hotcakes on a covered warm plate or in a low oven (250 degrees F) until ready to serve. 

5. To make the apples, melt butter in a medium skillet over medium-high heat. Add apples and cook for 5 minutes, or until golden and tender, but not mushy. Add remaining ingredients through 1/2 cup maple syrup. Stir well and cook 2 minutes, or until the syrup begins to bubble. Cool slightly. When ready to serve, ladle on top of hotcakes. Serve with maple syrup.


Please don't forget to vote for my Quaker Oatmeal topping and help me win $10,000 for the charity, Action Against Hunger.

Here's how to vote for me:

1. Go to www.youtube.com/quakertalk. Click on VOTE. Click on my video entitled "Cinnamon Comfort."

2. Click on the BIG GREEN THUMBS UP to cast your vote. Voting closes Friday, November 6th.

3. Please tell your family and friends to vote too!

4. If you'd like, please spread the word on your blog, Twitter, and Facebook! I'm @foodblogga on Twitter.

5. Now, accept a BIG virtual HUG and THANK YOU from me!

You might also enjoy these adult-friendly breakfasts from Food Blogga:
Breakfast Egg Sandwich with Avocado and Chipotle Mayo
Savory Chestnut Pancakes with Pancetta and Creme Fraiche
Fresh Fig, Ricotta, and Honey Breakfast Crostini
Savory Sausage and Fennel Galette

Here are more adult-friendly breakfasts you might enjoy:
Spiced Pear Galette recipe at My Diverse Kitchen
Pumpkin French Toast recipe at Panini Happy
Smoked Salmon Quiche recipe at One For The Table
Green Chile Huevos Rancheros recipe at The Way the Cookie Crumbles

PS- Meeta of What's For Lunch, Honey? just brought to my attention that my hotcakes would be ideal for her Monthly Mingle this month, which is brunch.

The Keene Pumpkin Festival 2009 and a Recipe for Pumpkin Bread Pudding with Maple and Pecans

I love living in Southern California, except in the autumn. The weather's hot, there's no foliage, and the pumpkin population is pathetically small. That's why Jeff and I go home to New England every October. There's chilly weather, brilliant foliage, apple picking, cornstalks, scarecrows, and thousands of pumpkins to be seen and eaten.

This year there was pumpkin bread, pumpkin muffins, pumpkin cookies, and, one of my favorites: Pumpkin Bread Pudding with Maple and Pecans. More on the pudding (along with the recipe) in a minute. But first, let's talk pumpkins.



Pumpkin Bread Pudding with Maple and Pecans; recipe below.


Walk neighborhoods in New England in October, and you'll see scores of jack 'o lanterns smiling (or grimacing) at you. They're often propped atop a big bale of hay, accompanied by some tall cornstalks and a spooky black cat. There is one New England town, in particular, that reigns supreme when it comes to jack o' lanterns: Keene, NH. This was the first year I visited, and just the festival itself was worth the cross country trip.



In 1991 the first Keene Pumpkin Festival featured 600 pumpkins downtown. It was so warmly received that it became an annual event. Now it's a pilgrimage. This year the locals, along with tens of thousands of visitors, lit a record-breaking 29,762 jack 'o lanterns!

The entire festival, which consists of setting up and lighting pumpkins, and eating funnel cakes and doughboys, is more fun than you can imagine. Oh, and there is also a Dunkin' Donuts booth (which had a hundred people lined up this year waiting for a hot cawffee).

The night was magical for kids and adults alike. We plan on going again next year. I hope you do too!


You wouldn't find this jack 'o lantern in San Diego (or New York).




Anyone want a pumpkin M & M?



How about a squash-eyed pumpkin?



I can haz cheeseburger pumpkin.



When the sun sets, everyone helps light the pumpkins.



Kids (like my 9-year-old niece) LOVE to light pumpkins. She lit 52 of them!



My other niece is deciding which pumpkin to light. These things can't be rushed. After all, this is serious business for a 7-year-old.



Two hours later, and she's still lighting pumpkins.



My niece's favorite pumpkin of the night: a pretty, petite, pale yellow pumpkin with a flower in her hair.



Doesn't he just make you smile?



Yes, this pumpkin caused thousands of kids to loudly, "Oink! Oink!" as they passed by.



This pumpkin captivates viewers on his eerie, black perch.



If you want your children to look like this, then meet us at the Keene Pumpkin Festival next year.

Then go home and enjoy some warm Pumpkin Bread Pudding with Maple and Pecans. Serve it with hot cocoa for the kids and some spiked mulled apple cider for the adults. Trust me, everyone will be smiling, not just the pumpkins.  




Pumpkin Bread Pudding with Maple and Pecans
Serves 12-14
Print recipe only here.

This dessert celebrates the flavors of autumn: Rich, moist bread pudding is laced with fragrant pumpkin pie spice and pure maple syrup while earthy pecans provide just the right crunch. 

1 (16 ounce) stale French baguette, torn into 1-inch pieces
1 stick butter, melted
1 cup heavy cream
2 cups whole milk
3 large eggs
3/4 cup light brown sugar
1/2 teaspoon salt
1 tablespoon pumpkin pie spice 
1 1/4 cups canned pumpkin
1/2 cup pure maple syrup, plus extra for garnish
3/4 cup pecan halves
whipped cream, optional garnish

1. Preheat oven to 350 degrees F. You will need one ungreased  9 X 13 rectangular glass or ceramic baking dish.

2. Place bread in a large bowl. Pour melted butter over it, and toss.

3. In a large bowl, whisk cream, milk, eggs, sugar, salt, pumpkin pie spice, pumpkin, and maple syrup.

4. Place bread in the baking dish. Add pecans (saving a few to scatter on top). Pour pumpkin mixture over bread, and toss until well coated. Scatter remaining pecans over the top of the pudding. Bake for 25-30, or until the top is lightly browned and the custard is set.

Variations: 
Toss in 1/2 cup raisins or dried cranberries.
Substitute walnuts or cooked chestnuts for pecans.
Add 3 tablespoons rum.
Drizzle with hot caramel.

Here are more pumpkin desserts you might like:
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans recipe at Food Blogga
Old Fashioned Pumpkin Pie recipe at Simply Recipes
Pumpkin Coconut Muffins recipe at Sarah's Bella Cucina
Pumpkin Spice Cake recipe at Pinch My Salt
Pumpkin Pie Pudding with Candied Pecans and Whipped Cream recipe at Food Blogga

Please don't forget to vote on You Tube for my oatmeal topping in the Quaker Oatmeal challenge and help me win $10,000 for my charity, Action Against Hunger.  Many thanks! More details here.