Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, punkin pie bread pudding (i). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Punkin pie bread pudding (I) is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have punkin pie bread pudding (i) using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Punkin pie bread pudding (I):
- Make ready 6 large eggs
- Prepare 15 oz pumpkin puree
- Make ready 1/2 cup granulated sugar
- Take 1 cup brown sugar
- Make ready 1 cup heavy cream
- Take 1 tablespoon vanilla extra
- Make ready 1 cup milk
- Take 1/2 teaspoon kosher salt
- Prepare 2 teaspoons ground cinnamon
- Take 1 teaspoon ground ginger
- Prepare 1/2 teaspoon ground cloves
- Make ready 1/2 teaspoon ground cloves
- Prepare 1/2 teaspoon ground nutmeg
- Make ready nonstick cooking spray, for greasing
- Prepare 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- Take toasted pecans, chopped, for garnish
- Take ginger, candied, minced, for garnish whipped cream, ice scream, for serving
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. 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.
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.
Pour the coconut milk into a large mixing bowl and. 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. These creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash. Today, I'm sharing this decadent Pumpkin Pie Bread pudding w/ Caramel Sauce Recipe… It's definitely a family favorite dessert!
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