Our good friend Carnie Wilson showed us one of her favorite holiday recipes for our Home Cooked for the Holidays series. She made her scrumptious Pump You Up Pumpkin Bread Pudding that is perfect for any holiday. Here are all of her recipes from the show.
Carnie's Pump You Up Pumpkin Bread Pudding
1 tab butter for greasing pan (13x9)
1 medium challah cut into 1 inch cubes
1½ 15 oz. cans pumpkin
3/4 cup white chocolate chips
6 large eggs
1 cup dark brown sugar
½ cup sugar
1 cup heavy cream
1 cup half & half
1/8 cup maple syrup
1 teaspoon vanilla
1 ½ teaspoons cinnamon
½ teaspoon ginger
½ teaspoon kosher salt
½ cup melted caramel sauce for drizzle
Preheat oven to 350.
Cut bread into 1 inch cubes (use crust too).
Place half the bread cubes in greased pan.
Sprinkle the chocolate chips over bread.
Add remaining bread cubes to pan.
In a bowl, whisk eggs, cinnamon, ginger, nutmeg and cloves until very combined.
Add sugars and mix well.
Add cream, half and half and maple syrup. Mix until combined.
Carefully and slowly pour the mixture over the bread starting at the corners and working your way around towards the middle.
Push down on the whole mixture, making sure it's all saturated.
Poke holes down to get in in there!
Let it sit for at least 30 minutes.
Bake at 350 for approximately 45 minutes - 1 hour or until it starts puffing and sizzling.
Pudding is ready when knife comes out clean when placed in the center.
Cut finished bread pudding into big square pieces.
Pour melted caramel over it.
Serve with whipped cream or ice cream.
Carnie's Zesty Green Beans with Caramelized Shallots
16 oz. (1 lb.) fresh washed and trimmed green beans
2 cups sliced shallots
2 tablespoons butter or vegan butter
2 tabs olive oil
1 teaspoon balsamic vinegar
2 tablespoons fresh lemon juice (juice of 1/2 lemon)
1/2 teaspoon kosher salt
1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
1. Steam the green beans covered in a steamer basket over a couple inches of boiling water until tender, about 10 minutes.
2. Meanwhile, heat the butter and olive oil over medium heat.
3. Add the sliced shallots, stir to get them all coated.
4. Turn the flame down to med/low and add the balsamic vinegar. Sprinkle with a dash of kosher or sea salt and a few grinds of pepper. Stir to combine.
5. Continue to cook and stir frequently until the shallots are golden and super soft.
6. Plunge the green beans in a bowl of cold water when done and drain well.
7. To the bowl, add the lemon juice, 1/2 teaspoon kosher salt, and dill. Gently toss to combine well.
8. Carefully pour the green beans on a serving platter and spoon the fabulous caramelized shallots in a short oval mound in the center of green beans and serve it up!
Carnie's Puréed Yummy Yams!
(Fat free & vegan)
2 extra large yams
1/4 cup light agave nectar/ syrup
1/4 rounded teaspoon cinnamon
2 teaspoons fresh lemon juice
2 tablespoons orange juice
1. Preheat oven to 400.
2. Place the yams on a heavy baking sheet and place sheet on center rack in oven.
3. Bake at 400 until soft and starting to ooze.
4. When cool enough to handle, peel the yams and place into a food processor. Pulse a few times and then switch to on and purée until smooth (about 20 seconds).
5. Add remaining ingredients to yams and purée until combined.
6. You can add more cinnamon if you'd like or more lemon.
7. Serve in a bowl alongside your scrumptious Thanksgiving dinner.