After spending some time in Memphis we took a drive down the legendary Blues Highway along the Mississippi river. This took us to to Clarksdale, famous for “The Crossroads”, where legend say blues musician Robert Johnson sold his soul to the Devil for the ability to play a mean guitar. We toured the town a bit and then stopped into Morgan Freeman’s Ground Zero Blues Club for some very tasty, crispy catfish and fried pickles. This place is full of character with people’s signatures covering every inch of the place. Next time we visit I definitely want to take in an evening of life blues music.
Pumpkin Bread Pudding
- 8 oz French bread cut into small pieces, about 5-6 cups
- 2 cups half and half cream
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 can (15oz) pumpkin puree
- 3 tbsp melted butter
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla
- Brown Sugar Sauce
- 1 1/4 cups packed brown sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- Butter a bundt pan. Heat oven to 350 degrees.
- In a bowl toss the bread with the half and half cream; set aside.
- In another bowl, combine eggs, sugars, pumpkin, melted butter, spices and vanilla, blend well.
- Pour pumpkin mixture over soaked bread and stir to blend.
- Pour mixture into prepared baking dish.
- Bake 45-60 minutes.
- Serve with Brown Sugar Sauce, whipped cream, or vanilla ice cream.
- Brown Sugar Sauce Directions
- Melt butter and brown sugar over medium heat stirring constantly.
- Bring to slow boil and cook for about 5 minutes.
- Remove from heat and whisk cream into sugar mix a bit at a time.
- Serve warm over Bread Pudding.