{"id":10376,"date":"2022-10-24T02:15:56","date_gmt":"2022-10-24T06:15:56","guid":{"rendered":"https:\/\/shannex.com\/?p=10376"},"modified":"2022-11-04T10:35:47","modified_gmt":"2022-11-04T14:35:47","slug":"culinary-corner","status":"publish","type":"post","link":"https:\/\/shannex.com\/fr\/connections-magazine\/culinary-corner\/","title":{"rendered":"Culinary Corner"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Pumpkin Spiced Bread Pudding<\/h2>\n\n\n\n

Ingredients<\/strong>
16 oz loaf of sourdough bread cut into 1\u201d cubes
1.5 cups of pumpkin puree
\u00bd cup of brown sugar (packed tight) \u00bc cup of maple syrup
6 eggs
2.5 cups of whole milk
1.5 teaspoons cinnamon
1 teaspoon nutmeg
\u00bd teaspoon cloves
2 teaspoons vanilla
2 tablespoons butter<\/p>\n\n\n\n


Method<\/strong>
Preheat oven to 350F degrees. Cut bread into 1\u201d cubes and add to large bowl. Mix all remaining ingredients and pour over bread. Mix well, let rest for 10 minutes. Add butter to 8\u201dx 12\u201d pan and coat inside of pan. Pour mixture in pan and bake for 45 minutes.<\/p>\n\n\n\n


Pudding should not be wet in the center; knife should come out clean. May require five more minutes if not set.<\/p>\n\n\n\n


Can be served with whip cream or ice cream and drizzle with maple syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"

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