I had such a hard time letting summer go this year. I mean, normally, after the brutally hot Texas summer, I am begging for the cooler days of fall. I love everything about fall and it has always been my favorite season, but this year, because we were so busy, summer went by way too fast.
For weeks after school was back in session, I was longing for more summer BBQs, summer produce, summer nights spent watching movies in the park and cheering on the local minor league baseball team, and days spent lounging by the pool and days spent with my toes in the sand on the beach.
Then one cool, “official” fall morning, just a few days a good, it hit me, as I sat and enjoyed my morning coffee on the back porch, Fall was HERE (despite still warm 90 degree Texas days)!
That cool morning spent in my backyard, and every cool Fall morning and evening since; has had me eager for all things fall (finally… so long summer!!). From the cool days, to colorful leaves, to Saturdays spent on the farm/ranch, to camping, to FUN! Fall holidays, and yes… of course everything pumpkin… fall is here in all it’s glory!!!!
I have always been a pumpkin lover, even doing pumpkin themed weeks here on the blog in the past, but the last few years, dare I say it, but I got a little over pumpkin… choosing to allow my taste buds to relish in other fall flavors, like pears, pomegranates and allowing other fall -squash, spaghetti, acorn and butternut- to steal the show.
But this year, as soon as I felt the fall spirit, I have been back to my old favorite, pumpkin. And not “just” pumpkin, anything and everything I can find that is pumpkin! In fact as soon as I was craving that comforting fall flavor, I immediately ran to Walmart to stock up on as many cans of pumpkin puree I could fit in my cart (you know because of the pumpkin shortage in years past), but everything else pumpkin flavored that I love, like that smooth and creamy International Delight Pumpkin Pie Spice Creamer, that tastes just like pie!
Even though I love drinking my cup of coffee every morning year round, the cool fall and winter months have me looking forward to each morning! Not only is morning serenity and mediation that I seek as I sit on my back porch and let the cool fall breeze blow through my morning bed head, I look forward to adding a few splashes of those special seasonal flavored creamers, like International Delight Frosted Sugar Cookie and Peppermint Mocha, to my morning cup. It makes me giddy and helps me get excited about all the traditions coming in the months ahead.
Inspired by my favorite morning drink and favorite fall flavor, I whipped up a super decadent pumpkin treat! This Pumpkin Bread Pudding with Pumpkin Creme Anglaise, aka Pumpkin Lovers Bread Pudding, is best shared with other die hard pumpkin fans! The bread pudding is not only packed with pumpkin and those warm and delightful pumpkin pie spices, but I decided to top it off with a Pumpkin Creme Anglaise (that I could totally drink from a cup!).
What is your favorite fall flavor? Share in the comments below!
Pumpkin Bread Pudding:
1 cup International Delight Pumpkin Pie Spice Creamer
½ cup whole milk
1 ¼ cups pure pumpkin puree
1 cup packed brown sugar
4 large eggs
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla
½ cup room temperature butter, cubed
1 cup chopped pecans
8-9 cups torn croissants
Pumpkin Creme Anglaise:
2 cups International Delight Pumpkin Pie Spice Creamer
1 teaspoons vanilla extract
6 large egg yolks
¼ cup pumpkin puree
½ cup brown sugar
For Pumpkin Bread Pudding:
Preheat oven to 400 degrees F. Generously grease an 9×9-inch baking dish with butter or cooking spray. Set aside.
In a large bowl whisk together creamer, milk, pumpkin puree, brown sugar, eggs, pumpkin pie spice and vanilla. Set aside.
In a separate large bowl, toss together cubed butter, pecans and torn croissants. Pour custard over bread pieces and stir just until bread is saturated. Add additional milk or creamer, if needed, until the bread is completely saturated.
Pour bread pudding into prepared pan and bake at 350 degrees F, for 25-30 minutes, or until set. Allow bread pudding to cool for at least 15 minutes before serving. Best served warm or at room temperature, topped with Pumpkin Creme Anglaise and additional chopped pecans. Store leftovers for 3-4 days in the refrigerator.
For Pumpkin Creme Anglaise:
Bring the pumpkin creamer and vanilla to a simmer in a medium saucepan.
In a medium sized bowl, whisk together the egg yolks and sugar, until smooth and pale. Slowly whisk in the hot cream. Return the mixture to the pot, and bring to a simmer over medium low heat, whisking constantly, until the mixture coats the back of the spoon.
Using a fine mesh strainer, strain cooked cream into a bowl and set in an ice bath to cool. Continue to whisk cream until chilled. Cover with plastic wrap, pressing the plastic wrap directly onto the custard and refrigerate for at least 1 hour before serving. After refrigeration, if the custard is too thick, whisk in additional cream. Store covered in the refrigerator for up to one week.