I baked some bread pudding in a pumpkin. And I baked it for you! I like to make this dish during Sukkot (and I did!), but even though the holiday is over, this dish is pretty perfect for Thanksgiving, Christmas, Chanukah or whenever you are feeling particularly #PSL.
Happy Sukkot, everyone! This is by far my favorite Jewish holiday, probably because the food is my favorite kind of food! I have a real treat of a recipe for you today, and it’s perfect to celebrate the Feast of Booths. I call it Death by Autumn Pie. This is a sweet potato pie with pecan pie topping and a bourbon cream sauce that tastes just like eggnog. Do you think I overdid it?
Pumpkin Bread on a cool, bright October day? Yes, please! Better yet, we have white chocolate chips. Hey, no problem. I’ll do that! This Pumpkin Bread is going to make your house smell like heaven. No joke. And let me tell you, it’s beyond yummy.
I’m going to save your sanity by teaching you my super easy and quick dessert, Lazy Almond Pastry. The almond part of this pastry is a misnomer. You can fill this thing with whatever you want: Nutella, a cinnamon/sugar apple mixture, cream cheese and berries, PUMPKIN SPICE SOMETHING. For this tutorial (and it is truly a DIY tutorial instead of a recipe), I went with the leftover almond filling from my Galette des Rois Recipe.