According to the Automobile Club predictions, fewer people will be traveling this Thanksgiving. How about you?
Do you prefer staying home, assuming you will be with friends and family, or do you like traveling?
Me? I love love love hosting. I’m in my zone with a bird in the oven. I love the chaos and creativity amidst guests mingling nearby.
A long time ago, I used to segment produce for a San Francisco morning TV show. I would produce all the food and wine segments, and got to meet some of the finest chefs from some of our country’s most delicious restaurants.
I have saved some of my favorite recipes and have made them through the years on Thanksgiving. One is a dessert that Chef Bradley Ogden from Lark Creek Inn created for us.
Lark Creek Inn was one of my favorites while living in San Francisco – it is now the Tavern at Lark Creek, and hopefully just as good. It had such a beautiful setting in the Redwoods.
I thought I would share this recipe with you in case you are still planning your holiday menu, and give you a slice of a famous San Francisco area restaurant. Next time you travel to the Bay Area, you may want to make a reservation
WARM PUMPKIN BREAD PUDDING – FROM BRADLEY OGDEN, LARK CREEK INN
2 cups pumpkin puree
3 cups half and half
1/2 cup dark brown sugar
1 cup sugar, granulated
3 Tbs vanilla extract
1 vanilla bean, scraped
2 tsp cinnamon
1/4 tsp allspice
4 cups plus 1/2 loaf cinnamon raisin bread, day old, cut into 3/4 inch cubes
2 Tbs butter, unsalted
Preheat oven to 325. Whisk together eggs, pumpkin, half and half, sugar, vanilla and spices. Strain through a fine strainer. Butter a 9 x 11 pan . Place cubes of bread on bottom, then pour in half of the custard. Let it sit so bread can absorb the custard, top off with the rest of the custard and bake in a water bath for 40-45 minutes, or until a knife inserted comes out clean. Let the pudding cool at room temperature, but serve while still warm. Serve with whipped cream and dusted with powdered sugar.