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Fox Recipe Box: Ooey Gooey Pumpkin Bread Pudding

CLEVELAND, Ohio-- What pairs perfectly with warm comforting pumpkin bread pudding? Connie Cahill from Velvet Ice cream suggests Pumpkin Pie Ice Cream. Connie shared her recipe for the delicious dessert with Fox 8's Kristi Capel and she also showed Kristi how to make a holiday hostess gift with spices from your own kitchen.

Click here to learn more about Velvet Ice Cream.

Pumpkin Oooey Gooey Bread Pudding
 1 1 lb. loaf fresh challah bread, torn into small pieces
6 tablespoons melted butter
1 15.5 ounce can pumpkin
1/2 cup granulated sugar
1/2 cup brown sugar
5 eggs
1 1/2 cups milk
1 cup half and half cream
2 teaspoons Pumpkin Pie Spice – homemade, if possible
1/2 teaspoon salt
3 tablespoons bourbon
1/2 cup chopped pecans
1/4 cup chopped almonds
I 56-ounce container VELVET Pumpkin Pie Ice Cream
Caramel sauce, if desired
Preheat oven to 350 degrees. Place torn challah bread pieces onto a baking sheet and drizzle with the melted butter.  Bake for 20-25 minutes, stirring frequently to brown evenly.

In a large bowl, whisk together the canned pumpkin, sugars, eggs, milk, cream, pumpkin pie spice, salt, and bourbon.  Place the browned challah into a 9x13-inch baking dish sprayed with non-stick coating.  Pour the eggs and cream mixture over the bread; soak for about 15 minutes before baking, stirring to make sure all the bread is covered with liquid.

Cover the baking dish with foil and bake for 30 minutes.  Remove foil and sprinkle with pecans and almonds and bake an additional 20-25 minutes.  Allow the bread pudding to cool for approximately 10-15 minutes.

Drizzle with caramel sauce and serve with Velvet Pumpkin Pie Ice Cream.

PUMPKIN PIE SPICE BLEND
 Ingredients:
2 Tablespoons ground cinnamon
1 teaspoon ground allspice
1 1/2 teaspoons nutmeg
3/4 teaspoon ground ginger
1/8 teaspoon ground cardamom

Combine in a small bowl and sift thoroughly to distribute all the spices evenly.  Place in a clean, airtight container.  Affix a spice label to the bottle and tie a ribbon around the cap.

Note:  Triple the recipe and give as a Hostess Gift.

Additional gift ideas.  Combine 1 tablespoon of spice mixture with 1/4 cup granulated sugar.  Use mixture to sprinkle over baked sweet potatoes or as a muffin topping.  Place in a decorative glass container for a Hostess gift.

Create your own Pumpkin Pie Spice butter by blending one tablespoon of the spice mixture with 8 ounces of softened butter.  Roll the soften butter in plastic wrap and freeze.  Add an additional layer of wrapping with cut-to-size parchment paper.  Roll the parchment paper into a log and attach decorative ribbon to each end.