Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, punkin pie bread pudding (i). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Punkin pie bread pudding (I) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Punkin pie bread pudding (I) is something that I have 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. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Today, I'm sharing this decadent Pumpkin Pie Bread pudding w/ Caramel Sauce Recipe… It's definitely a family favorite dessert!
To begin with this recipe, we must first prepare a few ingredients. You can cook 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
- Make ready 15 oz pumpkin puree
- Take 1/2 cup granulated sugar
- Prepare 1 cup brown sugar
- Make ready 1 cup heavy cream
- Prepare 1 tablespoon vanilla extra
- Prepare 1 cup milk
- Make ready 1/2 teaspoon kosher salt
- Get 2 teaspoons ground cinnamon
- Take 1 teaspoon ground ginger
- Prepare 1/2 teaspoon ground cloves
- Get 1/2 teaspoon ground cloves
- Prepare 1/2 teaspoon ground nutmeg
- Take nonstick cooking spray, for greasing
- Take 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- Prepare toasted pecans, chopped, for garnish
- Make ready ginger, candied, minced, for garnish whipped cream, ice scream, for serving
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. Fill baking dish with bread chunks and press down to fit.
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.
Spread crescent dough sheet to cover the bottom of a large baking dish. Fill baking dish with bread chunks and press down to fit. Sometimes, when I bake a pumpkin pie, I don't have any leftover because it gets eaten up so quickly. Other times - notably around Thanksgiving, as people are sometimes too full for dessert - I find myself with a few leftover slices. This Leftover Pumpkin Pie Bread Pudding is a reason to leave pie leftover.
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