Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, punkin pie bread pudding (i). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Punkin pie bread pudding (I) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Punkin pie bread pudding (I) is something that I’ve loved my entire life.
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 must first prepare a few components. You can have 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):
- Get 6 large eggs
- Get 15 oz pumpkin puree
- Get 1/2 cup granulated sugar
- Get 1 cup brown sugar
- Make ready 1 cup heavy cream
- Make ready 1 tablespoon vanilla extra
- Make ready 1 cup milk
- Get 1/2 teaspoon kosher salt
- Make ready 2 teaspoons ground cinnamon
- Make ready 1 teaspoon ground ginger
- Take 1/2 teaspoon ground cloves
- Prepare 1/2 teaspoon ground cloves
- Get 1/2 teaspoon ground nutmeg
- Make ready nonstick cooking spray, for greasing
- Make ready 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- Take toasted pecans, chopped, for garnish
- Make ready ginger, candied, minced, for garnish whipped cream, ice scream, for serving
Spread crescent dough sheet to cover the bottom of a large baking dish. Fill baking dish with bread chunks and press down to fit. The bread pudding starts with ingredients that you're likely to find in any bread pudding recipe: bread, milk, eggs and sugar. To that basic bread Place the bread cubes into a large bowl.
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.
In a medium bowl, whisk together the milk, eggs. 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.
So that’s going to wrap this up with this exceptional food punkin pie bread pudding (i) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
