Recipes Punkin pie bread pudding (I) tasty

Punkin pie bread pudding (I) - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Punkin pie bread pudding (I)! A quick and easy dinner that is ready in under 35 minutes! 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. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. All the flavors of pumpkin pie--plus a few yummy extras--go into this soothing bread pudding.

Bread pudding has come a long way, baby! Once eaten by the poor in early nineteenth century England to make use of stale bread, bread pudding is now considered comfort food extraordinaire. This delicious Pumpkin-Pecan Bread Pudding recipe tastes a lot like a pumpkin pie, but with a great texture and a crunchy top from the pecans & maple syrup.

You can cook Punkin pie bread pudding (I) with 17 Ingredients and 8 steps. See the following guide!

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

Bread Pudding is one of my all-time favorite desserts. It's like a baked french toast pumpkin pie. 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.

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. .

Pour the coconut milk into a large mixing bowl and. Our easy Bread Pudding was basically begging to become pumpkin-fied. Mixing pumpkin puree into the egg base makes this a fall treat worthy of your We love brioche for this bread pudding, but you could use challah, sourdough, or French bread. Just make sure to use day old bread or dry it out in. Pumpkin Bread Pudding Recipe photo by Taste of Home.