Hello everybody, it’s Drew, welcome to my recipe site. 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. For mine, I will make it a bit unique. This will be really delicious.

Punkin pie bread pudding (I) is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Punkin pie bread pudding (I) is something that I’ve loved my whole life. They’re fine and they look fantastic.

Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. I put this together on a whim and loved it. Taste is more comforting than sweet.

To get started with this recipe, we must first prepare a few ingredients. You can have punkin pie bread pudding (i) using 17 ingredients and 8 steps. Here is how you cook it.

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

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

Stir in half and half, milk, pumpkin and vanilla. Place bread cubes in an extra large mixing bowl. 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.

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.

In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. My Pumpkin Pie Bread Pudding is the perfect way to celebrate the special day! 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.

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