Serious Eats: Recipes

Pumpkin Brioche Bread Pudding

In my French family, most of my relatives regard a pumpkin with the inquisitive eyes of a child who, spotting a bright new toy airplane for the first time, picks it up and smiles and then quickly decides he's bored by his own curiosity and goes back to his trusty old puppy. Pumpkins, to them, with their vibrant color and fairytale shape, hold the fascination of the airplane, but they much prefer the tried and true. In order to craftily get them to eat pumpkin on Thanksgiving so I don't have to eat an entire pumpkin pie all by myself, I sneak pumpkin into to something they recognize: brioche bread pudding. This has all the flavor and homemade decadence of a traditional Thanksgiving dessert, but is so unbelievably easy to make that I myself am consistently surprised. Consider it sweet stuffing.

Other recipes from the Thanksgiving, with a French Accent menu:
Provencal Turkey Roast au Riesling
Potato Grain and Stuffing Tarte
Haricots Verts Amandine

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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