You know Starbucks’ pumpkin-spice lattes have no pumpkin in them, right?
Well, neither does our pumpkin bread pudding.
Tonight, I called an audible when preparing pumpkin bread pudding for dessert for an informal dinner for about 125 guests. I was going to use canned pumpkin puree, but at the last minute, I decided on a switcheroo.
I used leftover mashed sweet potatoes.
Served the night before with fried chicken, these sweet potatoes were loaded with flavor — red curry paste, concentrate orange juice and brown sugar. Would cloves, nutmeg and cinnamon transform it into pumpkin flavor?
Turns out, yes, absolutely.
I left the sign the same, but, like Starbucks, there wasn’t a lick of pumpkin in dessert.
Misleading? Maybe a little. But would you have eaten sweet potato bread pudding?
Here’s the rest of our meal:
Cuban-style roasted pork shoulder
Corn with basil-citrus butter
Roasted Carolina gold tomatoes and zucchini
Whole-wheat dinner rolls
“Pumpkin” bread pudding