It’s that time of year where you can find fresh pumpkins everywhere and what a great time to create some pumpkin inspired dishes. It is easy to cook your own pumpkin in just a few easy steps. Follow these directions and you will have fresh pumpkin for pie, muffins and more, cooking fresh pumpkin for puree. I created this pumpkin dish by using Bays English Muffins instead of bread. The English Muffins are the perfect texture for making this pudding. Remember to look for Bays English Muffins in your store’s refrigerated section. All their muffins are made to order, and leave the factory within 24 hours of baking and are shipped across the country in refrigerated trucks.
Bays English Muffin Pumpkin Pudding with Vanilla Sauce
6 Bays English Muffins
2 eggs, beaten
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla extract
1 cup fresh pumpkin puree or canned
1/2 cup dried cranberries
1/4 cup pecans, chopped
Cut each Bays English Muffin into 9 pieces and place in large bowl, set aside. In medium bowl beat eggs, sugar, milk, vanilla and pumpkin puree. Pour pumpkin mixture over Bays English Muffin pieces and stir in the dried cranberries, let set for 1 hour. You can also pour directly into the baking dish, cover, refrigerate and bake the next day. Spray a 12-inch or 13×9 baking dish. I used a pretty decorative ceramic pie plate. Pour mixture into baking pan and place on a baking sheet and then add about 2 cups of water to the baking sheet. Bake at 350 degrees for 1 hour or until golden brown and knife inserted comes out clean. Remove and cool for about 10 minutes if you would like to serve warm. Drizzle with the warm vanilla sauce and sprinkle with the pecans and serve. Once cooled completely you can refrigerate to serve later or the next day.
Vanilla Sauce
1 cup milk
2 tablespoons butter
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon flour
1/8 teaspoon salt
Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding
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