Last week we were in the mood for fall-ish food so we made some pumpkin scones. They turned out really badly. Very bland and dull. It is not often any sort of baked good is disliked in this house of carbs, but these were not going to be eaten.
Still, I wrapped them up and put them in the freezer, thinking there had to be something I could do with them. I hate throwing out edible food, even if it's not very good.
Don't know where the inspiration came from, but tonight we enjoyed them as pumpkin bread pudding. It was pretty simple: just a basic bread pudding recipe with scones instead of plain bread, the usual eggs, milk, sugar, and vanilla, and the rest of the can of pumpkin I opened to make the scones.
It came out custardy and rich and very delicious. Perfect for a night when half the family is a little sickly. The kids convinced me that it's healthful enough for breakfast tomorrow - as long as we leave off the whipped cream. Perfect, since the seminarian is having breakfast out tomorrow, and we need something special too.
1 comment:
Nice save! ;-)
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