Punkin pie bread pudding (I). Dried Cherries Add A Festive Touch To This Bread Pudding. Try a Fast & Delicious Dessert With Thomas'® Products Today! Try Quick & Easy Dessert Recipes Brought To You By Thomas'®!
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in large bowl to blend. In a mixing bowl whisk together the sweetened condensed milk, canned pumpkin, eggs, sugar, butter and vanilla. cut your bread into cubes and put them into an extra large mixing bowl. Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. You can have Punkin pie bread pudding (I) using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Punkin pie bread pudding (I)
- Prepare 6 of large eggs.
- Prepare 15 oz of pumpkin puree.
- You need 1/2 cup of granulated sugar.
- It’s 1 cup of brown sugar.
- You need 1 cup of heavy cream.
- Prepare 1 tablespoon of vanilla extra.
- You need 1 cup of milk.
- It’s 1/2 teaspoon of kosher salt.
- It’s 2 teaspoons of ground cinnamon.
- It’s 1 teaspoon of ground ginger.
- You need 1/2 teaspoon of ground cloves.
- Prepare 1/2 teaspoon of ground cloves.
- Prepare 1/2 teaspoon of ground nutmeg.
- It’s of nonstick cooking spray, for greasing.
- Prepare 2 loaves of brioche bread, cut into 3/4 in (2 cm) cubes.
- It’s of toasted pecans, chopped, for garnish.
- It’s of ginger, candied, minced, for garnish whipped cream, ice scream, for serving.
Stir in bread cubes, currants and chopped pecans. Arrange pecan halves on top of pudding. How to Make Pumpkin Bread Pudding After the bread has slightly hardened overnight or toasted in the oven, it's time to make the pudding. In a medium bowl, whisk together the eggs, milk, both sugars, pumpkin pie spice, vanilla, and the can of pumpkin puree.
Punkin pie bread pudding (I) instructions
- 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 9×13-inch (22×33 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..
Pour this mixture over the bread and press it down to coat the bread. In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. FOR THE PUDDING, place cubed bread in greased crockpot. Stir in sugar, butter, raisins, pie filling, cinnamon & nutmeg. Pour pumpkin mixture over bread & stir.
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