Don’t forget dessert and gravy

No Thanksgiving meal would be complete without a great gravy for the turkey and a fabulous dessert to end the feast.  We have gone a little less traditional here with an Apple Cider Gravy and a Pumpkin Bread Pudding.

We hope you have enjoyed reading these recipes as much as we have enjoyed writing and photographing them for you. And if you haven’t already tried them, we hope you will, either this Thanksgiving or next. May your Thanksgiving be filled with good food and good company.  Bon Appetit!  Ann and Lisa

Pumpkin Bread Pudding

2 pounds challah bread, crust reomoved, cut into 1″ cubes

4 cups hot half and half

1 tablespoon pure vanilla extract

6 eggs

2 egg yolks

1 1/2 cups canned pumpkin

2 teaspoons cinnamon

1 tsp ginger

1/4 tsp allspice

1/4 tsp nutmeg

1 cup sugar

Preheat oven to 350.  Butter 8 -8 ounce oven proof ramekins or 1 -2 qt casserole..  Heat 3 cups of half and half and and add vanilla.  Pour over cubed bread.  In mixing bowl beat eggs with remaining 1 cup half and half.  Add remaining ingredients and wisk well.  Pour over soaked challah and combine until just mixed.  Be careful not to over mix or bread will fall apart. Spoon into individual ramekins or large casserole. Place in large baking pan and fill 1/2 way with hot water.  Bake 20-30 minutes for individual or 35-45 minutes for large or until toothpick comes out clean.  Let cool slightly.  Serve with whipped cream.

Apple Cider Gravy

1 medium onion, sliced into 1/2 inch slices

4 tablespoons butter

1 tsp salt

1/2 tsp ground black pepper

1/3 cup flour

2 cups apple cider

2 cups chicken stock

In medium saucepan, heat cider and chicken broth. Set aside. Sweat onions in butter over medium heat until translucent and slightly brown, about 10-12 minutes. Wisk in flour, salt and pepper and cook 1-2 minutes.  Slowly add hot cider-chicken broth mixture, wisking all the while to avoid any lumps.  Bring to a simmer.  Pour into a gravy boat and serve.

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