Friday, December 20, 2013

♫ On The Eighth Day of Christmas ♫

♫ On the eighth day of Christmas
My favorite author sent to me:
Eight maids a-milking
Seven swans a-swimming
Six geese a-laying
Five golden rings
Four calling birds
Three French hens
Two turtle doves and
A partridge in a pear tree. ♫
(a coupon for a eighth free ebook)

On the eighth day of Christmas, I'm offering a coupon for a free ebook, Breaking Bread with Family. Enjoy! ❤


Genre: cookbook (southern)
Pages: 92
Average Rating: new release
Coupon: FREE (no coupon necessary)
Link: Blurb
Expires: January 1, 2014
(Feel free to hang onto this and give as your own gift to a friend, family member, or colleague.)

Realizing the traditional meals of my family were in jeopardy of being lost to my children forever, I rolled up my sleeves and began organizing the chaos called my late mother-in-law's recipe folder.  Weeding through scraps of paper, envelopes, thank you notes, and index cards, I discovered that the directions for my husband's favorite childhood meals were fading and -periodically - incomplete.

Breaking Bread with Family is a one-stop-shop where those very recipes have been preserved for the next generation. Making the book even more special is the fact that I sprinkled in a few of the dishes most loved and served by my father when he was alive.

These recipes are more southern than gourmet, but, for me, everything about them conjure memories of love, laughter, acceptance, and - above all else - home.

Pumpkin Bread Pudding

Ingredients:
1 loaf French bread (cubed and stale)
1 quart 40 percent whipping cream
1 dozen eggs
1 vanilla bean, seeds scraped
2 oz. vanilla extract
4 oz. pumpkin pie spice
2 c. granulated sugar
2 c. brown sugar
2 c. canned pumpkin
1 c. toasted pecan pieces

Rum Sauce:
4 tbsp. cornstarch
1/2 c. water
1 qt. 40 percent whipping cream
2 c. granulated sugar
1 stick butter
1 c. dark rum

Directions

Preheat the oven to 350 degrees F.

For the bread pudding: Blend all the ingredients together, except the French bread, until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.

For the rum sauce: Blend the cornstarch with the water. Mix the rest of the sauce ingredients together and cook over low heat until thick.

Serve the warm sauce with the warm bread pudding.

Don't forget to come back every day for more great giveaways (some for you and some you will be able to giveaway yourself)! 

In case you missed them, you'll want to check out the giveaways spotlighted on the previous posts: