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Easiest Way to Prepare Speedy Punkin pie bread pudding (I)

Punkin pie bread pudding (I). 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.

Punkin pie bread pudding (I) 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 bread pudding is one of the best fall desserts around!

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, punkin pie bread pudding (i). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Punkin pie bread pudding (I) is one of the most well liked of current trending meals in the world. It is easy, it's fast, it tastes yummy. It's appreciated by millions daily. Punkin pie bread pudding (I) is something which I have loved my whole 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 begin with this particular 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 it.

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

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

Topped with salted caramel sauce, whipped cream and pecans. How to Make Pumpkin Bread Pudding. In a mixing bowl whisk together sugar, spices and salt. This Pumpkin Bread Pudding (with chocolate chips!) makes a delectable crowd-pleasing alternative dessert for Thanksgiving or simply a comforting, "just because" dessert that melts in your mouth and fills your being with happiness - any night of the week.

Steps 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..
  8. .

It tastes like decadent pumpkin pie but in bread. This pumpkin bread pudding recipe is made with a yeasted savory pumpkin bread and a sweetly spiced custard for a phenomenal fall dessert. When I found myself with an excess of pumpkin bread, I did what most everyone else does with stale bread -- I made bread pudding! 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. Cubes of challah are baked in a richly spiced pumpkin custard to make this dairy-free bread pudding.

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