I just had to pass on these images and recipe from the Cottage Journal which is sent to subscribers of Hoffman Publication magazines which include Victoria magazine, Tea Time magazine, Southern Lady magazine; Celebrate magazine among others. I get several and they are my favorites. You can sign up to receive the Cottage Journal by clicking this link: Cottage Journal
So many friends have been posting such wonderful fall images I remembered these:
And here is a really wonderful looking recipe for Pumpkin Bread Pudding which is real comfort food!
PUMPKIN BREAD PUDDING
Makes 6 servings
8 cups cubed croissants (1/2-inch cubes), toasted
1 cup chopped walnuts
1 cup raisins
1/2 cup crystallized ginger
1 cup half-and-half
1 cup canned pumpkin
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup caramel ice cream topping
2 tablespoons bourbon
1. Preheat oven to 350˚.
2. Spray 6 (8-ounce) ramekins with nonstick baking spray with flour.
3. In a large bowl, combine toasted croissant cubes, walnuts, raisins, and crystallized ginger.
4. In a medium bowl, whisk together half-and-half, pumpkin, brown sugar, eggs, vanilla, cinnamon, nutmeg, and ginger.
5. Pour over croissant mixture, tossing gently to coat. Let stand for 30 minutes.
6. Divide mixture evenly between prepared ramekins.
7. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. (If the pudding begins to brown, cover loosely with foil.)
8. Remove from oven. Cool in ramekins for 10 minutes.
9. In a medium bowl, combine caramel topping and bourbon, whisking well. Serve over bread pudding.
And some suggestions for fall table and home decor:
A naturally elegant table is easy when you glean from fall’s bounty. Bring in color from the outdoors or with seasonal produce, and add textures and soft candlelight for a cozy autumn gathering. Set the stage for centerpieces and other decorative touches by gathering similar containers. Use pebbles, nuts, berries, or dried beans as foundation elements for anchoring branches, flowers, and candles. Tea lights and votives are easy to incorporate into a fall tablescape. Miniature pumpkins can be carved to hold candles. Try dressing up candleholders with tiny twigs, sweet-gum balls, and other dried foliage. Secure with hot glue, and finish with twine or raffia.
So many friends have been posting such wonderful fall images I remembered these:
And here is a really wonderful looking recipe for Pumpkin Bread Pudding which is real comfort food!
PUMPKIN BREAD PUDDING
Makes 6 servings
8 cups cubed croissants (1/2-inch cubes), toasted
1 cup chopped walnuts
1 cup raisins
1/2 cup crystallized ginger
1 cup half-and-half
1 cup canned pumpkin
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup caramel ice cream topping
2 tablespoons bourbon
1. Preheat oven to 350˚.
2. Spray 6 (8-ounce) ramekins with nonstick baking spray with flour.
3. In a large bowl, combine toasted croissant cubes, walnuts, raisins, and crystallized ginger.
4. In a medium bowl, whisk together half-and-half, pumpkin, brown sugar, eggs, vanilla, cinnamon, nutmeg, and ginger.
5. Pour over croissant mixture, tossing gently to coat. Let stand for 30 minutes.
6. Divide mixture evenly between prepared ramekins.
7. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. (If the pudding begins to brown, cover loosely with foil.)
8. Remove from oven. Cool in ramekins for 10 minutes.
9. In a medium bowl, combine caramel topping and bourbon, whisking well. Serve over bread pudding.
And some suggestions for fall table and home decor:
A naturally elegant table is easy when you glean from fall’s bounty. Bring in color from the outdoors or with seasonal produce, and add textures and soft candlelight for a cozy autumn gathering. Set the stage for centerpieces and other decorative touches by gathering similar containers. Use pebbles, nuts, berries, or dried beans as foundation elements for anchoring branches, flowers, and candles. Tea lights and votives are easy to incorporate into a fall tablescape. Miniature pumpkins can be carved to hold candles. Try dressing up candleholders with tiny twigs, sweet-gum balls, and other dried foliage. Secure with hot glue, and finish with twine or raffia.
Very inspiring fall photos and the bread pudding looks so good. I'll try that when I get home. Thanks....Christine
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