I have yet to get in the kitchen and make any fall meal; savory or sweet. I am more than embarrassed I am ashamed. I have been so busy contributing for Denver Eater, working, and moving (yes I am moving but not from Denver, just to a different part of Denver) that I let time slip by and now 12 days of fall have come and gone and pies, cakes, and squash have not come and gown with it.
Here are some fall recipes to hold you over till I post a new recipe.
I am one of those true believers in pumpkin this time of year. I literally think adding pumpkin to any recipe makes it better. I’ve entered pumpkin adding season and made my first pumpkin dessert last weekend. Pumpkin bread pudding topped with vanilla creme anglaise—an incredible recipe for autumn. Each bite is moist and soft, packed with a mixture of cinnamon and pumpkin flavor. The flavors then hit the cool vanilla creme and there is a small choir singing “alleluia” on your taste buds. Seriously simple, all you do is mix the ingredients to make the custard, then pour it over day old bread chunks. How much easier can it get?