One Thanksgiving meal isn’t enough.
It only comes once a year – why limit yourself to just one wonderful meal on that day? Especially if you’ve just run 13.1 miles.
Friendsgiving part 2 occurred at one of may favorite local haunts – Diesel. It’s more of a bar, but does serve up some tasty food. Except on Thanksgiving. This holiday they were serving drinks and the feast was a potluck. BYOF.
Potluck Thanksgiving in a bar = BEST idea ever.
We had 21 feet of food (yes, measurements were taken). 3 turkeys (the spicy dry rub was wonderful), a duck, soups, stuffings, collards, mac ‘n cheeses, desserts… if you could imagine it, someone had brought it to share.
Incredibly, most of the food was homemade and quite good. Better than average, in fact. I went back for
The most fun to look at dish of the night:
Despite being totally stuffed, dessert remained my weak spot.
My contribution was pretty tasty, if I do say so myself. In fact, I made it twice over Thanksgiving. Both times to an enthusiastic reception.
As soon as I laid eyes on chocolate chip Panettone I knew it was going into bread pudding. Pumpkin bread is better with chocolate chips… why not pumpkin in chocolate chip Panettone pudding? In the bar-potluck spirit, I added some booze – dark rum was made for sweets, IMHO.
The pumpkin made this pudding especially creamy and the dark rum brought out the sweetness of the Panettone. Because it is a sweet bread, you don’t have to add a ton of sugar to this recipe – just 1/2 a cup in total.
I’ll even go out on a limb and say this is one of the best dishes I’ve ever made. I don’t say that about just anything!
My dish on display at Bargiving:
It’s all I can do not to make it again right now…
Pumpkin Rum Bread Pudding
- 1 chocolate chip Panettone, cut to ~2 in cubes (~7 cups)
- 1 C heavy whipping cream
- 1/2 C milk
- 1/2 stick salted butter (melted)
- 3 eggs
- 1 1/4 C pumpkin puree
- 3 T dark rum
- 1 tsp vanilla
- 1/4 C brown sugar
- 1/4 C sugar
- 1 tsp cinnamon
- 1/4 C chocolate chips (optional)
- Preheat oven to 350 degrees. Place cubed bread in 9 x 12 pyrex.
- In large bowl, whisk together wet ingredients. Add sugars and cinnamon and stir until combined. Pour evenly over bread and toss to ensure cubes are all covered.
- Place in oven and bake for 40-50 mins, until pudding is set and top is beginning to brown. Allow to cool ~10 mins before serving.
- Notes: You can use other types of breads, though you will want to increase the amount sugar (Panettone is a sweet bread). If you don’t like rum, you can cut back or omit it entirely.
Coming back to work this week was a terrible shock after 4 days off!
Are you still eating leftovers?
What is your favorite variety of bread pudding?