Recipe of Speedy Punkin pie bread pudding (I)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, punkin pie bread pudding (i). One of my favorites food recipes. For mine, 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 favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Punkin pie bread pudding (I) is something that I have loved my entire life. They’re nice and they look wonderful.

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