Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, punkin pie bread pudding (i). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pumpkin Bread Pudding Recipe Demonstration - Joyofbaking.com. 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) is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Punkin pie bread pudding (I) is something which I have loved my whole life. They’re nice and they look wonderful.

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

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

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

This is the perfect Thanksgiving dessert recipe, or serve it for Christmas brunch! Bread pudding has been one of my favorite desserts for quite some time now. Place egg, milk, pumpkin pureé, pumpkin pie spice, and salt in a mug or bowl. 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.

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.

Place egg, milk, pumpkin pureé, pumpkin pie spice, and salt in a mug or bowl. 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. The Pumpkin flavor makes this bread pudding a perfect fall comfort dessert. It's definitely a family favorite at our house. I can't believe October is I have to say, this Pumpkin Pie Bread Pudding version was totally worth the wait!

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