Project Description

Now that it is October, I think we can officially welcome the Halloween season, a time for all things spooky. I love it.

I started watching horror films at a pretty young age. My step-sister is 10 years older than I am and I was intent on doing just about everything that she did, whenever possible. So, even though make-up and driving were out of the question for a 6 year old, watching scary movies was my way to be “cool.” Now, I’m sure my parents talked to me about reality v. fantasy, movies aren’t real, yada yada yada, but I don’t remember any of that. I just remember sitting on the floor with a bowl of Sugar Smacks watching Nightmare on Elm Street 4: The Dream Master. You know, the one with the pizza covered with human faces? Yeah, it is as gross as it sounds. I looked down at my cereal and just wasn’t hungry anymore. 

You would think that I would be scarred from viewing these gruesome movies, but I think I came out pretty well-adjusted. I only had two nightmares from scary movies as a child: one from the movie “Warlock” (with a certain tongue…removal scene) and the other from the unfortunately-named movie Dr. Giggles, which is as hilariously awful as it sounds.

Honestly, my exposure to frightening films as a kid has made me love them as an adult and Halloween is an excuse to watch them all over again!

As Ghostface would say, “What’s your favorite scary movie?”

Oh, and I made pumpkin bread pudding.

To eat while you’re watching scary movies…just not Nightmare on Elm Street 4. Trust me.

Pumpkin Bread Pudding

Recipe Type: Breakfast Sweets
Author: Jennifer
Serves: 6
The perfect fall breakfast!
  • 7 slices of pumpkin spice bread (I used Pepperidge Farm)
  • 2 tablespoons unsalted butter, melted
  • 3 eggs
  • 1 1/2 cups half and half
  • 1/4 cup canned pumpkin
  • 2/3 cup white sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  1. Grease an 8 x 8 baking dish. Set aside.
  2. Cut or tear pumpkin spice bread into small pieces. Add to baking dish. Drizzle with melted butter.
  3. In a medium bowl, whisk together the eggs, half and half, canned pumpkin, white sugar, pumpkin pie spice, cinnamon, and vanilla until smooth. Pour over bread pieces. Make sure that all pieces of bread are soaked in liquid.
  4. Cover and put in the refrigerator for 1-2 hours.
  5. When ready to bake, preheat oven to 350 degrees. Bake for 45-50 minutes. It will be jiggly and puffy. Let cool. Serve warm or room temperature.