Don’t forget to join the Good Cook Sweet Creations Thanksgiving Tips Twitter Party. During our hour together you will have the opportunity to win one of three $200 Thanksgiving Baskets that will arrive in time for your Thanksgiving dinner! Also, if you are one of the first 500 people to RSVP and follow @GoodCook and @TheFrugalMom, you will receive a free set of Turkey Lifters plus over on the Good Cook website you’ll find everything you need for Mixing and Measuring.
Now, I created another recipe using products from Good Cook, this recipe was mostly created with my new Ninja Blender, however, I did use the Good Cook Pumpkin Scoop (available at Walmart) and Truvia so this post was purely possible by my different blogging connections.
Pumpkin Bread Pudding Recipe
Ingredients:
Sauce Ingredients:
1/2 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla
3 large egg yolks
1/8 cup Truvia Baking Blend
2 Tablespoons Maple Syrup
Bread Pudding Ingredients:
6 slices white bread (no crust and quartered)
1 cup heavy cream
1/2 cup whole milk
1/2 cup firmly packed brown sugar
1 Tablespoon Truvia Baking Blend
3/4 cups pumpkin
Preheat oven to 400°. Lightly grease baking sheet; set aside.
Cut Pumpkin in half, place cut side up on baking sheet; brush with 1/2 tablespoon of butter.
Bake 45 minutes or until Pumpkin is tender and scrape out after it has cooled off
3 large eggs
1 Tablespoon vanilla
3 Tablespoons Pumpkin Pie spice
Directions:
To make the sauce:
Heat the milk and cream in the microwave for 1 minute
Place all sauce ingredients into the blender if you have a soup mode and blend, or heat over medium heat while whisking and save in the fridge until you are ready to use it up to 2 days
To Make the Bread Pudding
Preheat oven to 350 degrees F.
Place the ingredients into the blender and mix all the ingredients on a medium level
Pour into ramekins and cook for 35 minutes
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This sounds so delicious! Would be perfect for Thanksgiving. thank you!