Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, punkin pie bread pudding (i). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin pie and bread pudding become a dynamic duo in this delicious dessert. I put this together on a whim and loved it. Taste is more comforting than sweet.
Punkin pie bread pudding (I) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Punkin pie bread pudding (I) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook punkin pie bread pudding (i) using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Punkin pie bread pudding (I):
- Make ready 6 large eggs
- Get 15 oz pumpkin puree
- Get 1/2 cup granulated sugar
- Prepare 1 cup brown sugar
- Take 1 cup heavy cream
- Prepare 1 tablespoon vanilla extra
- Take 1 cup milk
- Get 1/2 teaspoon kosher salt
- Prepare 2 teaspoons ground cinnamon
- Make ready 1 teaspoon ground ginger
- Take 1/2 teaspoon ground cloves
- Take 1/2 teaspoon ground cloves
- Make ready 1/2 teaspoon ground nutmeg
- Get nonstick cooking spray, for greasing
- Take 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- Prepare toasted pecans, chopped, for garnish
- Get ginger, candied, minced, for garnish whipped cream, ice scream, for serving
How to make Pumpkin Pie Bread Pudding. Spread crescent dough sheet to cover the bottom of a large baking dish. Fill baking dish with bread chunks and press down to fit. Today, I'm sharing this decadent Pumpkin Pie Bread pudding w/ Caramel Sauce Recipe… It's definitely a family favorite dessert!
Steps to make Punkin pie bread pudding (I):
- In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
- Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
- Preheat the oven to 350°F
- Just before baking, toss the bread cubes to redistribute the liquid.
- Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
- Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream. - Enjoy!
- Notes- I was lucky to find this on sale, and it was perfect was a little harder in some spots, like using day old cut bread. I wrapped it up and stuck it in the refrigerator, checking so often, I made this in the morning, an let it sit in the refrigerator till I was ready to cook it for dessert after dinner. I did press down on it as well from time to time.
I can't believe October is nearly over and I haven't made one single recipe with pumpkin in it! (What kind of blogger am I? Special Diet Notes: Pumpkin Pie Bread Pudding. By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free Pumpkin PIe Bread Pudding. Pour the coconut milk into a large mixing bowl and. The bread pudding starts with ingredients that you're likely to find in any bread pudding recipe: bread, milk, eggs and sugar.
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