Cuz there aren't enough pumpkin recipes floating around right now

Ya know what makes mine better? It uses donuts. Donuts make everything better, right? Or is that butter? Actually, I'm not a huge donut fan, but I'll tell ya what I am a fan of, using up leftovers.

I had gotten the kids donuts one Saturday as a treat. I snuck out before they got up and got a dozen of the little gems. Problem being, our family can't finish a dozen donuts. Or maybe it's that I don't want them to? Anyway, whatever. I found myself with 4 leftover donuts.

Those donuts stared me down for the better part of the day. I picked them up to throw them away but stopped. On the counter I saw 4 newly purchased cans of pumpkin puree (we loves us some pumpkin in our house. Also HOO-RAY for the pumpkin shortage being over) and the wheels a started turnin' in the ol' noodle.

So, I cut them upI whipped up yer basic custard for the bread pudding, with the addition of some pumpkin puree and pumpkin pie spices.
I decided on individual ramekins for portion control. Ok, that's a lie. I did that because of my brand spankin' new, colorful ramekins that I got at Target in the Dollar Spot. Total steal.

Anyway, I placed the ramekins in a roasting pan and filled them with the cubed bread 4 donuts is not enough for this recipe. Probably 6-8 would be better. I ended up with a lot of extra custard, which I just baked off on it's own and was fabulous on its own!

Next, I poured the custard over the donuts till it was about half an inch below the rim. Smoosh the donuts down if you'd like. Allow it to set and soak up all that custardy goodness for about 15 minutes.

Preheat your oven to 350 while they soak. Place your pan with the ramekins in it on the middle wrack. Pour HOT water into the pan until it is about halfway up the ramekins. Fancy work alert: this is called a Bain Marie or a water bath.

But MammaDucky, why do I need to do that? Because I said so, that's why! Wait, sorry, you're not my children. You want to do this because it promotes even baking and gives the custards a silky texture. Don't skip it.

Mine took 25 minutes to reach that light golden brown color on top and a toothpick inserted into the center came out clean. CAREFULLY remove from the oven! That water will be hot!

Aren't they pretty?!

They were pretty yummy too!

Yep, did that.Ooops! All gone!!Mission Accomplished. Donut box empty.

Pumpkin Bread Pudding

3 large eggs

3/4 Cup canned pumpkin (plain, not pumpkin pie mix)

1/2 Cup milk

1 Cup heavy cream

3/4 Cup brown sugar, packed

1 tsp pumpkin pie spice (don't have it? combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp freshly ground nutmeg & 1/8 tsp allspice)

6-8 donuts, day old

or you can opt for the standard baguette, Ciabatta loaf or the golden child of bread puddings, croissant ~le sigh.
Combine the first 6 ingredients in a bowl. Cut up the bread/donuts and place in greased ramekins or an 8 inch baking dish. Pour custard over the top and allow to soak for 15 minutes. Place break pudding in a larger dish and pour hot water into the larger dish. Try to aim for the water equalling the custard in the smaller dish (or halfway). Place dish on middle wrack in a pre-heated 350 degree oven. For the 8 inch dish, bake for approximately 45 minutes. Ramekins, 25 minutes. Bake until light golden brown and toothpick inserted into center comes out clean.

Eat.

Turkey Day insults.

As requested by Mrs. de Miranda, here is a fantabulous recipe. This is what I'll be bringing to the family Thanksgiving, despite being told we'll have "too many desserts." Is that even possible? I think not. You know what you can have too much of though? Dried out re-heated turkey on Thanksgiving day *blech*.
I could never figure out why The Dude hated turkey so much until my very first Thanksgiving with the family in New Orleans. Come back with me on this walk down memory lane...
**Picture Wayne and Garth doing their "doo-do-do-do-loot. Doo-do-do-do-loot" as we fade to a dream sequence...**
The Dude and I were newly married and stationed in HELL 29 Palms, CA. His family wanted to meet me (I had only met his Dad at this point) and I thought it sounded great! Silly me. We caught the Red Eye out of The Vegas and got into New Orleans around 7:30am on Thanksgiving Day.
The inlaws met us at the airport and shuttled us to a hotel across the street so we could freshen up and rest a bit. By 10am, they were ready for bloody Mary's. I know what you're thinking, virgin right? WRONG. Welcome to south Louisiana people. They drink, A LOT.
By this time, I'm totally starving and can't wait till the turkey is served. We get to The Dude's great uncle's home (amazingly huge old house in a historic part of New Orleans) and I notice something. Well actually a lack of something. I didn't smell turkey.
More drinks...bloody Mary's, white wine, mimosas...cripes. It's getting hot in here. When are we gonna eat?!?!
Dinner is served. Yeah, we totally had to sit at the kiddy table. Whatever, I'm hungry. I make my plate. Hmmm, no Thanksgiving staples. No mashed potatoes, no green bean casserole, no cranberry sauce, not even a pumpkin pie. At least there is turkey!!!! *Bite* Thoughts are racing through my head...Why does this taste like two day old turkey?? Why is this gravy tasteless??
As I'm helping clean up I discover the problem. They didn't cook this turkey! They bought a fully cooked turkey in advance and just re-heated it! *Light bulb* This is why The Dude hates turkey. He's never had a real, fresh cooked turkey. Of course I have since cooked him a proper Thanksgiving meal. I do it every year now, about a week after Thanksgiving since we always go to the family Thanksgiving in New Orleans.
This is my first year being allowed to bring something to Thanksgiving. The hostess (The Dude's great aunt) always tells me not to worry about it, since I have "all those babies." I was adament this year. I just got my dinner assignment. Insult of insults. "Can you handle some Uncle Ben's long grain wild rice? Two boxes, thanks doll!" Gag. Whatever. I'm still making my dessert. People will eat it and they will love it. Uncle Ben's rice, please.

Pumpkin-Gingersnap Tiramisu
3 1/2 tsp unflavored gelatin (appr. 1 1/2 envelopes)
2 T water
6 large egg yolks
1/4 C plus 2 T cornstarch
1/4 tsp salt
1 1/2 C plus 1 T sugar
1 quart whole milk
15 oz can pumpkin puree (NOT pumpkin pie mix)
1 T pure vanilla extract
3/4 tsp cinnamon
1lb mascarpone (2 cups)
3 T Calvadoes or other apple brandy
1 1/4 lbs gingersnaps
*1/4 lb finely crushed

1. In small bowl sprinkle the gelatin over the water and let stand 5 mins. In large bowl, whisk yolks, cornstarch, sald and 1 1/2 C sugar until sugar is moistened. In large saucepan, heat the milk until just steaming. Now we temper the egg yolk mixture. We don't want to cook the eggs so we pour about a cup of the milk and whisk. Now you've tempered your yolks, yay! Pour the egg mixture into the milk saucepan and cook over moderate heat, whisking constantly until boiling and thick (5 mins). Whisk in the pumpkin puree and cook, whisking for 1 min. Remove from heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone. Apparently I love to *whisk!*
2. In small bowl, microwave the apple brandy with remaining 1 T sugar for 10 seconds, or just until the sugar dissolves.
3. Arrange one third of whole gingersnaps in a 9 x 13 x 2 1/2 inch baking dish. Lightly brush with some of the apple brandy syrup and top with 1/3 of pumpking custard. Repeat twice. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface. Freeze overnight.
4. Let the tiramisu stand at room temp. for 6 hrs, until thawed (or overnight in fridge). Sprinkle with remaining crushed gingersnaps.

BONUS: it can be made up to a week in advance!