Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, punkin pie bread pudding (i). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Punkin pie bread pudding (I) is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Punkin pie bread pudding (I) is something which I’ve loved my whole life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have punkin pie bread pudding (i) using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Punkin pie bread pudding (I):
- Prepare 6 large eggs
- Get 15 oz pumpkin puree
- Get 1/2 cup granulated sugar
- Make ready 1 cup brown sugar
- Get 1 cup heavy cream
- Make ready 1 tablespoon vanilla extra
- Take 1 cup milk
- Make ready 1/2 teaspoon kosher salt
- Make ready 2 teaspoons ground cinnamon
- Take 1 teaspoon ground ginger
- Prepare 1/2 teaspoon ground cloves
- Prepare 1/2 teaspoon ground cloves
- Take 1/2 teaspoon ground nutmeg
- Prepare nonstick cooking spray, for greasing
- Prepare 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- Prepare toasted pecans, chopped, for garnish
- Take ginger, candied, minced, for garnish whipped cream, ice scream, for serving
Pumpkin bread pudding is a great fall dessert. Leftover bread combines with a pumpkin custard for a luscious way to end a meal! This is a guest post from my So, I allow pie crust into my life every once in while, but I like to look for alternatives to get that pumpkin fix. This time, I knew just what to do.
Instructions 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.
Pumpkin Bread Pudding takes chunks of bread and soaks them in a rich and spicy pumpkin flavored custard. If you think the combination of bread pudding and pumpkin pie sounds delicious, then you will love this Pumpkin Bread Pudding. If your two favorite desserts are bread pudding and pumpkin pie, you're in luck with this recipe that combines the best attributes of each one. Today, I'm sharing this decadent Pumpkin Pie Bread pudding w/ Caramel Sauce Recipe… It's definitely a family favorite dessert! 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?
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