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

Punkin pie bread pudding (I). Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. 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.

Punkin pie bread pudding (I) Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla. Place bread cubes in an extra large mixing bowl. You can cook Punkin pie bread pudding (I) using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Punkin pie bread pudding (I)

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

Pour milk mixture evenly over bread cubes then gently toss to coat. In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend. My Pumpkin Pie Bread Pudding is the perfect way to celebrate the special day!

Punkin pie bread pudding (I) instructions

  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. .

First, let's start with our Challah bread. Challah is a Jewish bread that's made with eggs, or oil and lots of butter and a little sugar. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl. By simply adding canned pumpkin and the warm spices of cinnamon, ginger, cloves, and nutmeg the pudding is transformed into an elegant, Pumpkin Bread Pudding. Repurpose Leftover Bread Growing up in a large family in an era when moms and grandmas still baked their own bread, there was always some left-over stale bread around.