However, that doesn't mean that we can't relive the memories by sharing the best thing about our Thanksgiving The Reo Way...the food. So I've shared two recipes: one that still has us saying "OMG" and another way that makes our holiday complete.
The Krispy Kreme Donut & Pumpkin Bread Pudding was on the menu for Reo Thanksgiving 2005. My husband made this amazing spread and his encore was this dish that we can't even remember where he found it then, but I'm sure I have some cellulite that I can still credit from this dense dessert...But man, it is good.
Krispy Kreme Donut & Pumpkin Bread Pudding
4 cups milk
1 cup granulated sugar
8 whole eggs
1/4 cup vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (16-ounce) can pumpkin pie filling 1 dozen Krispy Kreme donuts, cubed 1 cup fresh cranberries
Preheat oven to 350 degrees F.
In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with donuts. Sprinkle cranberries over donuts. Pour custard mixture over donuts, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving.
Thanksgiving Sangria
While my hubby is the executive chef for Cocina de Reo, consider me the bartender. I'm all about the aperitifs and appetizers. And this basic recipe for Sangria is exactly what makes a long day of cooking totally worth it. However, I will promise you - it will knock you off your feet, so caution if you have to remember how to make mashed potatoes.
* My recipe also appeared in the Junior League of Arlington's "A Silver Celebration" ~ Celebrating 25 Years of Holiday Magic.
Happy Thanksgiving Preparations!
For other food news this also see: Warm Cookies Mean Warm Meals for North Texans in Need