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My RV Kitchen: Pumpkin Bread Pudding with Praline Sauce

My RV Kitchen: Pumpkin Bread Pudding with Praline Sauce

November 23, 2018

Evada Cooper, also known by RV regulars as “Lady E”, is a full-time RVer who is a published author of an RV cookbook titled The RV Centennial Cookbook – Celebrating 100 Years of RVing

Pumpkin Bread Pudding

  • 1 (14 oz.) box Pillsbury Pumpkin Quick Bread – prepared w/recipe on the box
  • ¾  cup Heavy Cream
  • ¾  cup Half and Half
  • ½  cup Granulated Sugar
  • 4 tablespoons Melted Butter (I use Land O’ Lakes unsalted butter)
  • 4 Eggs
  • ½  teaspoons Vanilla
  • 1 tablespoon WATKINS Pumpkin Pie Spice*
  • ¼ cup of raisins (optional)
  • 2 tablespoons of cold chopped butter (optional)

 

Praline Sauce

  • ½  cup Unsalted Butter
  • ½ cup Heavy Cream
  • ½  cup Brown Sugar
  • ½  cup Chopped Toasted Pecans (optional)

 

Pumpkin Pie Spice* - Making your own mix

  • 2 tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ¼ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • ½ tsp Ground Allspice


Notes:
Prepare pumpkin bread mix as recipe states on the box – making ahead of time if possible by a day or two. Cut into slices – then cut in half; toast to remove most of the moisture. Not toasting will cause the finished product to be mushy.

For added richness – chopping a couple of tablespoons (pats) of butt, placing them around the top before placing it inside the convection oven.

If you want to make your own pumpkin spice mixture, the ingredients are listed above.

Instructions:

  1. Preheat oven (or convection oven) to 375 degrees
  2. Using coconut oil, coat the inside of a deep-dish casserole. Cooking spray can be used.
  3. Pour 1 tablespoon of melted butter in the bottom of the dish. Next, sprinkle raisins over the bottom of the dish then arrange bread slices laying down with layering upward. (use about ¾’s of the loaf)
  4. Pour remaining melted butter over bread distributing evenly
  5. In a large bowl, whisk together the heavy cream, half and half, eggs, sugar, vanilla and half of pumpkin spice. (Reserve remaining pumpkin spice to sprinkle over the top before baking.)
  6. Slowly pour over the bread slices inside the dish. Add remaining pumpkin spice. It should cover all or most all the bread – then place into the preheated oven immediately to bake approximately 40 minutes.  Do not let the dish sit and soak up the liquid mixture.
  7. While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream and brown sugar; bring to a boil. Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes; pour over bread pudding to serve.

Serve warm with a scoop of vanilla ice cream and enjoy!

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Evada Cooper, also known by RV regulars as “Lady E”, teaches men and women alike how RV cooking can be just as fun as creating family style meals in a full size kitchen.  Her motto – Being prepared is the key to success! With so many things to learn about the differences in the RV lifestyle vs. traditional home-style living, Evada brings a wealth of knowledge to those seeking to live successfully in their own RV kitchen.  She and her husband Terry travel full time in a 5th wheel trailer, conducting seminars at RV shows and rallies and at their Mobile RV Academy which educates both RV professionals and consumers.  Evada published “The RV Centennial Cookbook – Celebrating 100 Years of RVing (1910-2010)”, and has a website, myrvkitchen.com.


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