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Pumpkin Bread Pudding

October 31, 2011

It's beginning to feel a lot like...

Some of our favorite desserts are seasoned with the romance of a good story. You want every bite to transport you. With that in mind, consider this pumpkin bread pudding the edible equivalent of curling up in front of the fire. It’s warm, spicy, and delicious. And the melting, subtly sweet fresh cream and cinnamon ice cream only add to the enchanting tale. Our Michael’s New York pastry chef Natalie Reyes begins by baking delightful loaves of pumpkin bread, spiced with freshly ground nutmeg, cinnamon, cloves, and fresh ginger. She then transforms those loaves into this creamy bread pudding, baking the mixture in individual ramekins to form the most delicious, crunchy top layer. Before it comes to the table, of course, we’ve got to add a scoop of house-made ice cream and a scattering of freshly roasted pepitas (pumpkin seeds). Tuck into a serving whenever you crave a wintry escape.

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