How to Prepare Perfect Punkin pie bread pudding (I)

Hey everyone, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Punkin pie bread pudding (I). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Punkin pie bread pudding (I) Recipe. Pumpkin pie and bread pudding become a dynamic duo in this delicious dessert. I put this together on a whim and loved it.

You can cook Punkin pie bread pudding (I) using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Punkin pie bread pudding (I)

1. Prepare 6 of large eggs.
2. Take 15 oz of pumpkin puree.
3. It’s 1/2 cup of granulated sugar.
4. It’s 1 cup of brown sugar.
5. Prepare 1 cup of heavy cream.
6. You need 1 tablespoon of vanilla extra.
7. Take 1 cup of milk.
8. Make ready 1/2 teaspoon of kosher salt.
9. Prepare 2 teaspoons of ground cinnamon.
10. Take 1 teaspoon of ground ginger.
11. It’s 1/2 teaspoon of ground cloves.
12. Prepare 1/2 teaspoon of ground cloves.
13. Make ready 1/2 teaspoon of ground nutmeg.
14. Take of nonstick cooking spray, for greasing.
15. Prepare 2 loaves of brioche bread, cut into 3/4 in (2 cm) cubes.
16. You need of toasted pecans, chopped, for garnish.
17. It’s of ginger, candied, minced, for garnish whipped cream, ice scream, for serving.

Fill baking dish with bread chunks and press down to fit.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.

Punkin pie bread pudding (I) instructions

1. 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..
2. 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..
3. Preheat the oven to 350°F.
4. Just before baking, toss the bread cubes to redistribute the liquid..
5. 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..
6. Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream. Enjoy!.
7. 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..
8. .

It can be made ahead and is wonderful for brunch or a holiday.How to make Pumpkin Pie Bread Pudding.Spread crescent dough sheet to cover the bottom of a large baking dish.

This time, I knew just what to do.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?I like to serve the bread pudding warm with the Toffee Sauce.You could also serve it with a sprinkling of chopped pecans and a dollop of softly whipped cream or a small scoop of vanilla.