Mystical Miso Caramel Pumpkin Bread Pudding Nibbles + Spooky Halloween Lizard Liquid
Mystical Miso Caramel Pumpkin Bread Pudding Nibbles
If the usual fall treats leave you uninspired and you're craving something more magical than basic pumpkin bread, you're not alone! That's why we dreamed up Mystical Miso Caramel Pumpkin Bread Pudding Nibbles.
Now, you can welcome autumn with soft, pumpkin-soaked bread bits swirled with sweet caramel and an unexpected savory touch of miso. The perfect balance of sweet and salty will make this dish everyone's new fall favorite.
Pair every bite with a refreshing gulp of sweet, tingly Spooky Halloween Lizard Liquid, and make this fall taste sensational!
Happy & Healthy Cooking,
Shopping List
- FROZEN
- 1 C sorbet (lemon, raspberry, lime, or orange flavor)
- BREAD
- 6 slices of thick, crusty bread **(see allergy subs below)**
- PANTRY
- 1 15-oz can pumpkin purée
- 1 C brown sugar
- 1/4 C unsalted butter **(see allergy subs below)**
- 1 pinch granulated or brown sugar, or honey drizzle
- 2 T white miso paste **(see allergy subs below)**
- 2 C sparkling water
- HAVE ON HAND
- 1 C water
Fun-Da-Mentals Kitchen Skills
- bake :
to cook food with dry heat, as in an oven.
- blend :
to stir together two or more ingredients until just combined; blending is a gentler process than mixing.
- chop :
to cut something into small, rough pieces using a blade.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- pour :
to cause liquid, granules, or powder to stream from one container into another.
Equipment Checklist
- Blender (or pitcher + immersion blender)
- Can opener
- Liquid measuring cup
- Wooden spoon
- Muffin pan
- Paper cupcake liners
- Mixing bowls
- Cutting board
- Kid-safe knife
- Dry measuring cups
- Measuring spoons
Ingredients
Mystical Miso Caramel Pumpkin Bread Pudding Nibbles
- 4 to 6 slices of thick, crusty bread **(for GLUTEN ALLERGY sub gluten-free/nut-free bread)**
- 1/2 15-oz can pumpkin purée
- 1 C brown sugar, divided
- 1 C water
- 1/4 C unsalted butter, softened **(for DAIRY ALLERGY sub dairy-free butter spread, like Earth Balance brand)**
- 2 T white miso paste **(Omit for SOY ALLERGY or sub 2 T sesame seeds)**
Spooky Halloween Lizard Liquid
- 1/2 15-oz can pumpkin purée
- 1 pinch granulated or brown sugar, or honey drizzle
- 1 C sorbet (lemon, raspberry, lime, or orange flavor)
- 2 C sparkling water
Food Allergen Substitutions
Mystical Miso Caramel Pumpkin Bread Pudding Nibbles
- Gluten/Wheat: Substitute gluten-free/nut-free bread.
- Dairy: Substitute dairy-free butter spread, like Earth Balance brand.
- Soy: Omit white miso paste OR substitute sesame seeds.
Instructions
Mystical Miso Caramel Pumpkin Bread Pudding Nibbles
intro
BOO! It’s spooky season with Halloween right around the corner. Let’s get in the holiday spirit by digging into heaps of pumpkin bread pudding. A sticky, sweet caramel on top will leave you craving candy and ready to trick or treat. And it wouldn’t be Halloween without a shocking, surprise ingredient: Miso! Don’t be scared away; this ingredient isn’t frightening unless you mean frighteningly delicious! The savory miso brings a little savory surprise when paired with caramel and pumpkin. Get out your witches' cauldrons and get ready to brew a tasty treat!
dice + soak
Start by large dicing 4 to 6 slices of thick bread. Stale bread works best for bread pudding. Place the diced bread in a large bowl. In a liquid measuring cup, measure 1/2 can pumpkin purée, 3/4 cup brown sugar, and 1 cup water. Stir to combine, then pour the mixture over the bread. Stir a few times and allow the bread to sit and soak for roughly 5 minutes.
measure + stir
In a small bowl, measure 1/4 cup soft butter, 1/4 cup brown sugar, and 2 tablespoons miso. Stir until a dark brown paste forms.
preheat + fill
Preheat your oven to 350 F. Line a muffin pan with cupcake liners. Scoop roughly 2 tablespoons of pumpkin bread mixture into each of the cupcake liners. Then, place a teaspoon-sized dollop or two of the miso-butter mixture on top of each.
bake + devour
Bake for 15 minutes. Remove from the oven and eat while warm or cool them down for a tasty breakfast snack. Enjoy and have a happy and fun Halloween!
Spooky Halloween Lizard Liquid
intro
Have fun making this silly and fun Halloween drink! The color can be green, red, or orange, depending on the sorbet you choose.
measure + blend
Measure 1/2 can pumpkin purée, 1 pinch of sugar, and 1 cup sorbet into a blender (or pitcher for use with an immersion blender). Blend the mixture until smooth. Pour in 2 cups of sparkling water. Stir a few times and serve this wicked concoction.
Hi! I'm Miso (Mee-soh)!
"Konnichiwa! (KONE-neech-ee-wah) That's "Hello" in Japanese! I'm a fermented soybean paste with a peanut butter-like texture used as a seasoning in Japanese cooking. I can be salty, sweet, or savory, depending on how I'm made. You can find me in dips, sauces, soups, and noodle dishes. I'm even used to make pickles called "misozuke" (mee-soh-zoo-keh)!"
- Fermented soybeans were probably introduced to Japan from China in the 7th century. The Japanese characters for "miso" were first seen in Japanese writing in the 8th century.
- Miso soup is a staple in Japanese cuisine. When served with rice, one side dish, and pickled vegetables, it was part of a basic meal during the Kamakura period (1185-1333) called "ichiju issai," meaning "one soup, one dish." Now miso soup is part of "ichiju sansai," or a meal with one soup and three dishes, including a main dish, two side dishes, and pickles.
- Miso is made by fermenting soybeans (and sometimes other beans or grains). In addition to the soybeans, most types use a starter called "koji," made from Aspergillus oryzae fungus, to start the process. Other ingredients may include water, salt, and grain, like barley.
- There are several varieties of miso depending on the ingredients and how long the soybeans are fermented. The most common are "shiro" (white), "shinshu" (yellow), "aka" (red), and "awase" (red and white) miso.
- The miso fermented for the shortest time is "shiro miso," also called "white miso." Its color is white to light beige, and it is sweeter and milder than the other types. It is suitable for dishes where you want less intense flavor and can be used in dressings, marinades, and soups. It is sometimes used as a dairy replacement in recipes.
- The yellow or "shinshu" variety is another mild miso. It is yellow to light brown, is fermented a little longer, and uses more soybeans than white miso. It works well for glazes and soups.
- "Aka miso" or "red miso" is fermented longer than white and yellow miso and uses a greater quantity of soybeans in the process. It tastes saltier and has a deep, vivid red to dark brown color. It works well in more robust dishes served in winter that require a stronger flavor. Red miso also works in marinades and adds flavor to heartier stews.
- Another type of miso is "awase miso," a combination of white and red miso. It takes on the colors of the other two, making it more of a bronze shade. You can mix white and red miso to create your own flavor profile to add to other foods as you like.
- Miso paste should be stored tightly sealed in the refrigerator. It will last approximately nine months to one year. The darker varieties will last longer than the lighter ones.
- Miso is high in protein, fiber, vitamins, and minerals. Soybeans include a complete form of protein, and the fermentation process helps the body to absorb nutrients better and improve digestion.
- One ounce provides three grams of protein and seven grams of fiber. There are significant quantities of calcium, manganese, vitamin K, and fair amounts of B vitamins.
- Miso is high in salt, so you may want to avoid eating large quantities.
- Since miso is most often made with soybeans, if you have a soy allergy, try a soybean-free miso, such as those made from adzuki beans, chickpeas, farro (a type of wheat), or lima beans.
- Some varieties include barley, so if you have celiac disease or are allergic to gluten, check the labels and look for a gluten-free miso.
History of Bread Pudding!
- Bread pudding's history dates back sometime between the 11th and 13th centuries. Known as "poor man's pudding," it was created by English cooks to salvage stale bread. The bread was soaked in milk or water, sugar, butter, fruit, and spices were added, and then it was baked. Sometimes the mixture was housed in a "sop," a hollowed-out loaf of bread.
- A 1700s English cookbook, The Compleat Housewife, included two bread pudding recipes. Bread pudding found its way to America with the English colonists.
- Today, bread pudding is still made, but its current forms tend to be far more luxurious than their humble origins. Modern bread puddings often utilize fresh, gourmet bread, such as brioche, and may include expensive ingredients.
- However, it is still considered comfort food. The dish is made by layering bits of bread and add-ins in a baking pan and then pouring a custard sauce over before baking. The possibilities are endless because cooks can vary the type of bread and any ingredients they choose to add!
- Bread pudding can be either savory or sweet, although it got its name from the British "pudding," which refers to any dessert.
Let's learn about England!
- England is ruled by a Monarch, a Prime Minister, and a Parliament. Windsor Castle is the oldest royal castle in the world that is still being used by the royal family.
- England is on the island of Great Britain, along with Wales and Scotland. It is also part of the United Kingdom, which consists of those three countries and Northern Ireland.
- Did you know that there's no place in the UK that is more than 70 miles from the sea?!
- Stonehenge is a construction of immense stones that the early inhabitants of what's now Wiltshire, England, began building around 3100 BCE. The final sections were completed around 1600 BCE. Scientists are still not sure how or why they built it. One theory for its purpose is an astronomical observatory. It is very popular with tourists.
- Other popular tourist spots in England include the Tower of London, Buckingham Palace, Windsor Castle, Westminster Abbey, Big Ben and Parliament (Palace of Westminster), the Roman Baths and the city of Bath, and the Lake District.
- London, the capital city, wasn't always called that. In the past, its name was Londonium.
- England took part in the briefest war in history. They fought Zanzibar in 1896, and Zanzibar surrendered after just 38 minutes!
- There have been several influential English authors, but perhaps the most well-known is William Shakespeare, who wrote classics such as Romeo and Juliet, Macbeth, and Hamlet.
- English computer scientist Tim Berners-Lee is credited with inventing the World Wide Web.
- The British really like their sandwiches—they eat almost 11.5 billion a year!
What's It Like to Be a Kid in England?
- Most schools in England require students to wear a school uniform.
- Sports kids play include football (soccer), cricket, rugby, tennis, netball (similar to basketball), and rounders (similar to baseball). They also play video games, watch the telly, and ride bikes or skateboards.
- Boxing Day is a unique holiday kids celebrate in England the day after Christmas, December 26. The official public holiday is the first weekday after Christmas if Boxing Day falls on a weekend. When the English created the holiday, it was the day to share the contents of alms boxes with the poor. Today, it is mostly a day off from school and work, although some small gifts may be given out to family and employees, or collected to give to the poor.
- English kids may have different names for everyday items also found in the United States. For example, a kid will call his mom "mum." Their backyard is a "garden." A big truck is called a "lorry," and the trunk of a car is a "boot." Biscuits in the US are closest to the British "scones," and cookies in England are "biscuits." A TV is usually called a "telly." Bags of chips are referred to as bags of "crisps." French fries, like those from a fast-food hamburger place, might be called "fries," but if they are thicker, like the ones typically served with batter-fried fish, they're called "chips" (fish and chips). Finally, kids call the fish sticks they might have for lunch "fish fingers.