Nossi Culinary is back at the Nashville Farmers Market for the Fall Ball, Y'all Festival on Saturday, October 10th from 10am - 2pm! Chef Russell and our culinary student volunteers will be hosting live cooking demonstrations and tastings at this free market day.
Nossi Culinary Students and our Chefs will be hosting demos at 11am and again at 1pm.
This year's menu leans all the way into fall: Pumpkin Bread Pudding and Pumpkin Pie Spiced Bacon-Wrapped Stuffed Dates. From our Chefs: you can't miss these easy-to-replicate recipes at home!
Missed last year? Check out the recipes from Fall Ball, Y'all 2025.
RECIPES
Pumpkin Bread Pudding
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Ingredients:
1 1/2 cups milk
1/2 cup brown sugar
1/4 cup maple syrup
5 eggs
1 can (15 oz) pumpkin, or just under 2 cups fresh pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp grated nutmeg
1/4 tsp salt
1/2 lb artisan bread loaf (challah or sourdough), cubed (7–8 cups)
OPTIONAL FOR SERVING:
Ice cream, whipped cream, whiskey butter sauce, or caramel sauce
Directions:
1. In a large bowl, whisk together the milk, brown sugar, maple syrup, eggs, pumpkin, cinnamon, ginger, cardamom, nutmeg, and salt until well blended.
2. Add the bread and stir carefully to combine, making sure there are no dry pieces remaining.
3. Lightly coat a 9x13 baking dish with nonstick spray. Pour the bread into the dish and arrange evenly in the pan. Pour any leftover custard over the top.
4. Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight.
5. When ready to bake, preheat the oven to 350°F. Remove the plastic wrap and bake for 35–40 minutes.
6. Let cool slightly and serve with your favorite topping.
Pumpkin Pie Spiced Bacon-Wrapped Stuffed Dates
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 28 dates
Ingredients:
28 large Medjool dates, pitted
8 oz cream cheese, softened
1 Tbsp honey, plus extra for drizzling
1/2 tsp fresh rosemary, finely chopped
1/2 tsp fresh thyme, finely chopped
Salt and pepper to taste
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 cup Parmesan cheese, grated
2 Tbsp pumpkin pie spice
1/4 cup brown sugar
14 slices bacon, cut in half
Directions:
1. Preheat: Preheat your oven to 375°F (or smoker to 250°F) and line a sheet pan with parchment paper or a wire rack.
2. Candy the bacon: Mix the brown sugar and pumpkin pie spice. Coat each piece of bacon with the mixture. Lay the bacon on a parchment-lined sheet pan and bake for 8–10 minutes. Let cool.
3. Prepare the filling: In a medium bowl, mix the softened cream cheese with a handheld mixer until smooth. Add the honey, rosemary, thyme, salt, pepper, onion powder, garlic powder, and Parmesan, then mix until well combined. Transfer the filling to a piping bag.
4. Stuff the dates: Carefully open each pitted date by slicing lengthwise (without cutting all the way through). Cut the end off the piping bag and fill each date with about 1 1/2 teaspoons of the filling.
5. Wrap in bacon: Wrap each stuffed date with half a slice of the pre-cooked bacon, securing with a toothpick if needed. Place seam-side down on the prepared baking sheet.
6. Bake: Bake for 12–15 minutes (or smoke for 30–45 minutes) until the bacon is crispy, flipping halfway through for even cooking.
7. Finish with honey: Drizzle with additional honey while warm and garnish with fresh herbs if desired.
8. Serve: Arrange on a platter and serve immediately. Garnish with extra rosemary or thyme if desired.
Nashville Farmers Market's Fall Ball, Y'all Festival is free to attend and open to all ages: Saturday, October 10th from 10am til 2pm, with live music on two stages, pony rides, a petting zoo, pumpkin painting, food trucks and more. Get all the details on the Nashville Farmers Market event page!