Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, punkin pie bread pudding (i). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Punkin pie bread pudding (I) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Punkin pie bread pudding (I) is something that I’ve loved my whole 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 prepare a few components. You can cook punkin pie bread pudding (i) using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Punkin pie bread pudding (I):
- Prepare 6 large eggs
- Make ready 15 oz pumpkin puree
- Take 1/2 cup granulated sugar
- Make ready 1 cup brown sugar
- Take 1 cup heavy cream
- Get 1 tablespoon vanilla extra
- Take 1 cup milk
- Take 1/2 teaspoon kosher salt
- Take 2 teaspoons ground cinnamon
- Make ready 1 teaspoon ground ginger
- Get 1/2 teaspoon ground cloves
- Prepare 1/2 teaspoon ground cloves
- Prepare 1/2 teaspoon ground nutmeg
- Make ready nonstick cooking spray, for greasing
- Take 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. This pumpkin pie bread pudding with bourbon-pecan hard sauce is a hybrid dessert that looks great, and tastes better. 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.
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.
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. 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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