Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin bread pudding. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Pumpkin bread pudding is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Pumpkin bread pudding is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pumpkin bread pudding using 25 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pumpkin bread pudding:

1. Make ready 8 cups brioche, cubed
2. Make ready Filling
3. Take 1 can pumpkin puree
4. Prepare 6 large eggs
5. Prepare 1 can sweetened condensed milk
6. Make ready 1 can evaporated milk
7. Make ready 1 cup whole milk
8. Take 1/4 cup sugar
9. Take 1/3 cup brown sugar
10. Make ready 1 tsp cinnamon
11. Get 1 tsp ginger
12. Get 1/4 tsp cloves
13. Take 1/4 tsp nutmeg
14. Take 2 tsp vanilla
15. Prepare 1/2 tsp salt
16. Take 1 stick unsalted butter, melted
17. Get Toasted pecans
18. Make ready 1 cup pecans
19. Get 2 tbsp butter
20. Prepare 2 tsp sugar
21. Take Pinch salt
22. Get Pinch cinnamon
23. Prepare Pinch ginger
24. Make ready Pinch cloves
25. Take Pinch nutmeg

This is a delicious cross between a pumpkin pie and a bread pudding, which means that it's going to be a very pudding like consistency rather than a solid, sliceable baked good. Pumpkin puree, cinnamon, and vanilla extract flavor this rich bread pudding. This was a moist, flavorful bread pudding, but it definitely needs a sauce, ice cream, or whipped cream to accompany it. I used cranberry bagels, which I cubed and toasted, then let the entire pud.

Steps to make Pumpkin bread pudding:

1. To make bread stale (if needed), bake cubed bread at 300F for 8-10 minutes on a cookie sheet without oil or butter, until lightly toasted and dry, but not browned.
2. While bread is toasting, heat a medium skillet over medium heat, and add butter. Add spices, and toast pecans until browned and fragrant, stirring occasionally for about 2 to 5 minutes. Remove from heat, and chop into smaller pieces.
3. In a large bowl, whisk together pumpkin puree, eggs, sweetened condensed milk, evaporated milk, whole milk, sugar, brown sugar, salt, and spices. Set aside.
4. Grease a 9"x 13" baking dish, preferably with deep sides.
5. Place the cubed bread in the baking dish in an even layer, and add the melted butter and the toasted pecans. Stir to combine.
6. Pour the liquid mixture over the bread mixture in the baking dish, and stir to combine.
7. Preheat the oven to 325F. Place the dish inside the oven while it is preheating.
8. Once the oven has finished preheating, stir the pudding again, as most of the liquid will have absorbed, and return to the oven.
9. Bake on 325F until set and beginning to brown, about 40 to 50 minutes.
10. Allow to cool for 10 minutes. Serve warm with ice cream.

Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!). In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend. This pumpkin bread pudding recipe is pretty versatile. I prefer to mix the wet ingredients together and pour it over the bread.

So that’s going to wrap this up for this special food pumpkin bread pudding recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!