Last weekend, Art Attack at Northrup King Building (at my new studio with Julie Timm) was great. A gigantic ‘THANK YOU’ to everyone who stopped by our new studio. And after a bit of recovery, I’ve been busy getting things ready for a few more galleries (with holiday sales coming up).
Now I’m finally enjoying a bit of comfort food — Yummy Bread Pudding that I threw together with some left-over Pumpkin Bread.
The Food — Pumpkin Bread Pudding:
I recently made several loaves of tasty Pumpkin Bread, with pumpkin (canned), the usual spices, and candied ginger. With one of the extra loaves, I wanted to try a Bread Pudding. I cut the bread into cubes, tossed with a custard mixture of egg, cream, sugar; added some fresh nutmeg and orange zest. It was absolutely delightful, truly ‘comfort food’ — And quite refreshing with the orange zest.
And to make it really autumn/seasonal — I served with a drizzle of eggnog and more fresh nutmeg.
The Pottery — Octagon Baker:
I baked my Bread Pudding in my favorite Octagon Baker/Bowl — Stoneware, with white slip and ash glazes. I’ve always loved how organic this bowl turned out (defined but mooshy-smooshy). I also thought the white glazing would contrast nicely with the dark pumpkin bread.
I can’t wait to make my Pumpkin Bread again, so I can bake more (octagonal) Bread Pudding!