Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, punkin pie bread pudding (i). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Punkin pie bread pudding (I) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Punkin pie bread pudding (I) is something which I’ve loved my entire life. They’re fine and they look fantastic.
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 get started with this recipe, we have to prepare a few components. You can cook 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
- Take 15 oz pumpkin puree
- Prepare 1/2 cup granulated sugar
- Prepare 1 cup brown sugar
- Take 1 cup heavy cream
- Prepare 1 tablespoon vanilla extra
- Get 1 cup milk
- Prepare 1/2 teaspoon kosher salt
- Prepare 2 teaspoons ground cinnamon
- Get 1 teaspoon ground ginger
- Get 1/2 teaspoon ground cloves
- Make ready 1/2 teaspoon ground cloves
- Prepare 1/2 teaspoon ground nutmeg
- Get nonstick cooking spray, for greasing
- Make ready 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- Make ready toasted pecans, chopped, for garnish
- Take ginger, candied, minced, for garnish whipped cream, ice scream, for serving
It's like a baked french toast pumpkin pie. It can be made ahead and is wonderful for brunch or a holiday. 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?
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.
Ha ha…) 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. Both pumpkin pie and this bread pudding make use of a pumpkin custard. Pumpkin bread pudding is a great fall dessert. Leftover bread combines with a pumpkin custard for a luscious way to end a meal!
So that is going to wrap it up with this special food punkin pie bread pudding (i) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
