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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Lisa Fultz
  • 1 cup heavy cream
  • 3â�„4 cup canned solid-pack pumpkin
  • 1â�„2 cup whole milk
  • 1â�„2 cup sugar
  • 2 large eggs plus 1 yolk
  • 1â�„4 teaspoon salt
  • 1â�„2 teaspoon cinnamon
  • 1â�„4 teaspoon ground ginger
  • 1â�„8 teaspoon ground allspice
  • Pinch of ground cloves
  • 5 cups cubed (1-inch) day-old baguette or crusty bread
  • 3â�„4 stick unsalted butter, melted
Preheat oven to 350 degrees with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Good with Whiskey Sauce drizzled over it. See recipe below.

4 TBS butter, softened
1�2 cup sugar
1 egg, beaten
2 TBS whiskey, Bourbon or brandy, or a little more

Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon or brandy.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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