Simple Way to Make Punkin pie bread pudding (I) in 16 Minutes for Family

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, punkin pie bread pudding (i). It is one of my favorites. This time, I’m gonna 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 meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Punkin pie bread pudding (I) is something which 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. Taste is more comforting than sweet.

To begin with this particular recipe, we have to prepare a few components. You can have punkin pie bread pudding (i) using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Punkin pie bread pudding (I):

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

Fill baking dish with bread chunks and press down to fit. Special Diet Notes: Pumpkin Pie Bread Pudding. By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free Pumpkin PIe Bread Pudding. Pour the coconut milk into a large mixing bowl and.

Instructions to make Punkin pie bread pudding (I):

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.

If your two favorite desserts are bread pudding and pumpkin pie, you're in luck with this recipe that combines the best attributes of each one. 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. For the Bread Pudding, mix eggs, sugar, pumpkin, pumpkin pie spice and vanilla in large bowl with wire whisk until well blended. I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference to me in dishes like this, so I figure I'll give my arteries a break), and doubling almost all of the spices.

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