Last Friday my boyfriend said he’d bought me a flavor of ice cream that I was either going to love or going to hate. When I asked the flavor and he replied “pumpkin” I immediately scowled. He had good reason to think that I love pumpkin. I’ve been stockpiling pumpkin for several months. I heard there was a pumpkin shortage and wanted to be prepared. It’s not because I am a pumpkin fanatic, but because everyone else seems to love it so much. I predominantly bake for other people, hence, the pumpkin stockpile.
Don’t get me wrong: I don’t hate pumpkin, but it’s not my favorite flavor and something about pumpkin ice cream was extremely off-putting. I really didn’t want to throw the ice cream away, but I didn’t want to eat it either so I decided to try and think of a way to incorporate it into a recipe. I threw around the idea of incorporating it into a cake, but read some negative reviews online. Then it hit me, what is melted ice cream? Custard. And what is a great use for custard? Bread pudding! I had no idea if this would work, but it did. It was actually really, really good.
Melted Ice Cream Bread Pudding
1 loaf potato bread
1.5 quart container of melted ice cream (it take a surprisingly long time for an entire container of ice cream to melt. Take it out an hour before)
1/2 cup slivered almonds (optional)
1. Preheat oven to 350º
2. Spray a 9 inch square glass baking dish with cooking spray
3. Take 3/4 of a bag of potato bread and dice into cubes. There is no need to remove the crust. Put the cubes in the prepared pan. Pour the almonds (if using) over the bread cubes.
4. Mix melted ice cream with three eggs.
5. Pour custard mixture over bread cubes.
6. Bake for 35 minutes. Cover with tinfoil and bake another 20 minutes. The bread pudding is done when set (you can insert a knife into the pudding and it comes out clean).