https://tasty.co/recipe/pumpkin-pie-bread-pudding# Recipe 1
This was good, but when I get time Iam going to make this in a different way…
This needs cool whip lol!
Ingredients
- 6 large eggs
- 15 oz pumpkin puree
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 cup heavy cream
- 1 tablespoon vanilla extra
- 1 cup milk
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- nonstick cooking spray, for greasing
- 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- toasted pecans, chopped, for garnish
- ginger, candied, minced, for garnish whipped cream, ice scream, for serving
Steps
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.
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