Punkin pie bread pudding (I)
Punkin pie bread pudding (I)

Hello everybody, I hope you’re having an incredible day today.it’s Jeff Joseph. Today, I will show you a way to prepare a distinctive dish, punkin pie bread pudding (i). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Punkin pie bread pudding (I) is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Punkin pie bread pudding (I) is something that I have loved my entire life.

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

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