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Before you jump to Punkin pie bread pudding (I) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons why this is so. Poor diet is a contributing factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. There are more and more campaigns to try to get people to adopt a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people think that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. In reality, however, merely making a few small changes can positively impact daily eating habits.
Initially, you will have to be very careful when food shopping that you don’t unthinkingly put things in your cart that you don’t wish to eat. As an example, most probably you have never checked the box of your favorite cereal to find out how much sugar it contains. One nutritious alternative that can give you a positive start to your day is oatmeal. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.
As you can see, it’s not at all hard to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to punkin pie bread pudding (i) recipe. To cook punkin pie bread pudding (i) you need 17 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Punkin pie bread pudding (I):
- You need 6 large eggs
- You need 15 oz pumpkin puree
- Take 1/2 cup granulated sugar
- Provide 1 cup brown sugar
- Provide 1 cup heavy cream
- Get 1 tablespoon vanilla extra
- Use 1 cup milk
- Use 1/2 teaspoon kosher salt
- Prepare 2 teaspoons ground cinnamon
- Take 1 teaspoon ground ginger
- Provide 1/2 teaspoon ground cloves
- Provide 1/2 teaspoon ground cloves
- Take 1/2 teaspoon ground nutmeg
- Prepare nonstick cooking spray, for greasing
- You need 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- Get toasted pecans, chopped, for garnish
- Use ginger, candied, minced, for garnish whipped cream, ice scream, for serving
Steps to make Punkin pie bread pudding (I):
- 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.
- 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.
- Preheat the oven to 350°F
- Just before baking, toss the bread cubes to redistribute the liquid.
- 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.
- Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream. - Enjoy!
- 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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