| Sonoma Modern American | | | |
| Pumpkin Apple Walnut Pudding | | | |
| Makes 6 servings | | | |
| | | | |
| | | | |
| | | | |
| 4 cups apple walnut cake(cut to make of 2-inch cubes) |
| 1 cup of whole milk | | | |
| 1/2 cup heavy cream | | | |
| 1/2 cup granulated sugar | | | |
| 4 large eggs | | | | |
| 1/2 teaspoon vanilla extract | | |
| 1 cup fresh pumpkin puree | | | |
| | | | |
| 1) Preheat oven to 350"F. | | | |
| 2) Lightly butter a one quart baking dish (six - 8 ounce baking dishes can be used) |
| 3) Place cake cubes into prepared dish | |
| 4) Wisk together milk, cream, sugar, eggs, puree and vanilla in a mixing bowl |
| 5) Pour wet ingredients over cake cubes and let sit for about 10 minutes |
| 6) Bake for 25 to 35 minutes, or until bread pudding is lightly golden and custard is set |
| 7) Remove from the oven. Let sit for 5 minutes. Serve warm with some compote on top. Enjoy!!!!! |
| | | | |
| Pumkin Cranberry Compote | | |
| 2 cups 1/4" diced pumpkin | | | |
| 12 oz cranberries | | | |
| 1 cup maple syrup | | | |
| 1/2 cup sugar | | | | |
| 1/2 cup orange juice | | | |
| Combine pumpkin, surup, oj and sugar. Bring to a boil. Simmer until liquid thickens and pumpkin turns tranlucent |
| Add cranberries. Boil until they pop open. About 2 minutes. Cool flat over ice. |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
