OK, so it's a bit early and it certainly still feels a good bit like summer 'round these parts, but fall is assuredly on its way in the northern hemisphere.
The children have gone back to school, the New Jersey State Forests Facebook account reassures me that, in many of the inland and northern counties of New Jersey, the leaves have begun turning.
It's also pumpkin and "pumpkin spice" season.
The latter has been subject to a bit of (nonsensical, in my opinion) debate about whether something that I think clearly highlights the spice and the subsequent evocation of pumpkin pie. Because, when push comes to shove, pumpkin as we know it today in the US is pretty flavorless. (NB: I'm seeing more and more this property of food being described as "tasteless," which bothers me. "Tasteless," in my opinion, refers not to the senses but the sensibilities. So, you'll see "flavorless" here.)
That's not to say I object to the use of pumpkin in other applications. Even if it's not particularly tasty by itself, it's fairly nutritious, and its lack of flavor allows it to be incorporated into everything from chili (purists may disagree) to pasta sauces and various desserts.
Anyway, today's use of pumpkin is in a dessert - the "Pumpkin Pane Pudding" published in the Fall 2015 issue of Wegmans Menu magazine.
This one was easy - all I needed was the fresh bread and whole milk!
Ease of Preparation
I do think, however, I cut the bread cubes a bit too large - it calls for half-inch cubes.
My sister might be able to do this
Specialty Equipment Required?
Yes. Cubing fresh bread is much easier with a serrated bread knife.
That's not to say one couldn't make this if one didn't have a bread knife, but it's certainly a lot easier.
I didn't realize the husband didn't like bread pudding, and the kid hasn't tried it.
But I like it fine. Special occasions only, then.