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

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There are all kinds of things that you can do to get healthy. Not all of them demand fancy gym memberships or restrained diets. You can do tiny things every day to improve upon your health and lose weight. Make smart choices every day is a great start. A suitable amount of physical activity each day is also critical. Remember: being healthy isn’t just about slimming down. It has more to do with making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to punkin pie bread pudding (i) recipe. To make punkin pie bread pudding (i) you need 17 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Punkin pie bread pudding (I):
  1. Use 6 large eggs
  2. Get 15 oz pumpkin puree
  3. Provide 1/2 cup granulated sugar
  4. Get 1 cup brown sugar
  5. Get 1 cup heavy cream
  6. Prepare 1 tablespoon vanilla extra
  7. Provide 1 cup milk
  8. You need 1/2 teaspoon kosher salt
  9. Take 2 teaspoons ground cinnamon
  10. Get 1 teaspoon ground ginger
  11. You need 1/2 teaspoon ground cloves
  12. You need 1/2 teaspoon ground cloves
  13. Take 1/2 teaspoon ground nutmeg
  14. Provide 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. You need ginger, candied, minced, for garnish whipped cream, ice scream, for serving
Steps 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.

It tastes like decadent pumpkin pie but in bread. This pumpkin bread pudding recipe is made with a yeasted savory pumpkin bread and a sweetly spiced custard for a phenomenal fall dessert. When I found myself with an excess of pumpkin bread, I did what most everyone else does with stale bread – I made bread pudding! I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference to me in dishes like this, so I figure I'll give my arteries a break), and doubling almost all of the spices. Cubes of challah are baked in a richly spiced pumpkin custard to make this dairy-free bread pudding.

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