Pumpkin Pie Bread Pudding
Traveling to Tennessee this week was a real treat. I'd made this incredible Pumpkin Pie Bread Pudding while Steve and his daughter were able to spend some quality time on their family's property.
Equipment
- 1 baking dish 9 x 13 substitute 1 (9 x 13) disposable baking pan
- 1 chef's knife
- 1 cutting board
- 1 mixing bowl Medium-sized
Ingredients
Ingredients for the Homemade Pumpkin Pie Spice:
- 4 tsps ground cinnamon
- 2 tsps ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 pinch allspice
Ingredients for the Pumpkin Pie Bread Pudding:
- 18 mini perfectly stake crossiants Broken up into large pieces
- 8 large eggs Room temperature
- 4 large egg yolks Room temperature
- 2 cups heavy cream
- 3 cups whole milk
- 1 28-ounce can 100% pure pumpkin purée
- 1 1/2 tbsps homemade pumpkin pie spice Substitute store-bought pumkin pie spice
- 1 1/2 cups granulated sugar for the custard Plus 1/4 cup for the topping
- 1 tsp ground cinnamon
- 2 tsps pure vanilla extract
- 1/4 cup dried cranberries
- 1 cup Nestle pumpkin morsels Available during the holidays
Instructions
- Instructions for the Homemade Pumpkin Pie Spice:Preheat oven to 350°FMix all the spices for your pumpkin pie spice mixture together. Store in an airtight container. Place the spice in a cool, dry place. In a medium-sized bowl, whisk together the whole eggs, egg yolks, milk, cream, sugar, canned pumpkin purée, pumpkin pie spice, and vanilla extract. Set the custard mixture aside.Lightly spray your disposable pan or baking dish with a non-stick cooking spray. Next, add the croissant pieces to the disposable pan. You want to make sure the bread pieces are spread out evenly. Slowly pour the custard mixture over the croissants, giving the bread a chance to slowly absorb the mixture. I like to pour half the mixture in, then push the bread down slightly. Then add the remaining mixture, and again, pressing slightly so all the croissants are submerged.Place a rimmed baking sheet pan underneath the baking dish and transfer to the refrigerator for an hour. After an hour, remove the bread pudding from the fridge, sprinkle the pumpkin morsels and dried cranberries all over the top, pressing them down into the bread pudding, preventing them from burning.Next, in a small bowl, add the granulated sugar and cinnamon, and whisk to combine. Sprinkle the mixture over the top evenly. Bake for 45 minutes to 1 hour or until the top springs back when lightly tapped.Instructions for the Glaze:To make the glaze, simply mix powdered sugar, vanilla extract, and milk, adding the milk one tablespoon at a time. You want the mixture's consistency to reach the point where it falls back on itself into the bowl or a smooth, pourable glaze.To serve, allow the Bread pudding to cool slightly before serving. Warm or room temperature, drizzle the silky-smooth sugary glaze over each piece.There you have it, my Pumpkin Pie Bread Pudding.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
