Pumpkin Pie Spice Bread Pudding Recipe

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Pumpkin Pie Spice Bread Pudding Recipe

Full Recipe Here 👉 whiteonricecouple.com/recipes/pumpkin-spice-bread-pudding/

INGREDIENTS
8-10 cups (2-2.37 l) brioche or day-old French bread , cut into 1/2-inch pieces
5 (5 ) large eggs , beaten
1 cup (245 g) pumpkin puree
2 cups (480 ml) milk
2 cups (440 g) packed brown sugar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
¼ teaspoon (1.25 ml) ground clove
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vanilla extract
2 cups (480 ml) whipped cream (optional)

🖨 Print Full Recipe Here 👉 whiteonricecouple.com/recipes/pumpkin-spice-bread-pudding/

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Youtube video by White On Rice Couple -Todd Porter & Diane Cu-Porter

For the bread pudding. In a large bowl, whisk eggs, cinnamon and creamer together. Add bread pieces to egg mixture. Let sit 10 minutes.

Add the pumpkin bread cubes into the dish and set aside. Add the eggs to a large bowl. Preheat the oven to 350°f and grease a baking dish. (mine was an ceramic 9×13 baking dish with rounded edges). In a large bowl, whisk together the half and. A little bit pumpkin pie spice provides a style of fall to each chew. Pecans add a pleasant crunch to each chew. Be at liberty to sub. In a large bowl, whisk together sugar and eggs until smooth.

Add bread pieces to egg mixture. Let sit 10 minutes. Pour bread into prepared baking dish. Add the pumpkin bread cubes into the dish and set aside. Add the eggs to a large bowl.

Pour bread into prepared baking dish. Add the pumpkin bread cubes into the dish and set aside.

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Let sit 10 minutes. Pour bread into prepared baking dish. Add the pumpkin bread cubes into the dish and set aside. Add the eggs to a large bowl. Preheat the oven to 350°f and grease a baking dish. (mine was an ceramic 9×13 baking dish with rounded edges).

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