Meanwhile, I HAD to make this Pumpkin and Cranberry Bread Pudding. It's perfect for this time of year, and it is so good. Try it!
Pumpkin and Cranberry Bread Pudding
4 large eggs
1 cup packed Light Brown Sugar
3 tablespoons Light Brown Sugar
1 cup Milk
1 cup Heavy Whipping Cream
15 ounces Solid Pack Pumpkin
2 3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoon Ground Allspice
5 1/2 cups Crusty Italian Bread
1 1/2 cups Dried Cranberries
Ice Cream
Preheat your oven to 325 degrees. Spray a 7" X 11" pan.
Put your 4 eggs in a bowl, and ....
whisk until they are frothy and smooth.
Add the brown sugar and....
whisk together until the sugar dissolves.
Whisk in the milk, cream, and pumpkin.
Whisk in the cinnamon, ginger, and allspice.
Blend all together.
Start cutting your bread and...
Cut into 1/3" cubes.
I didn't remove the crust, but you could if you would like.
Pour the cubed bread into your pan.
Pour your mix into the pan on top of the bread.
Add the cranberries.
Mix completely.
If the bread wants to pop out of the mix and
float to the top, just push it down with a
spatula. It will stay under the mix as it becomes saturated.
I used gloved hands to make sure the bread
is thoroughly soaked, and everything is mixed well.
Bake for 25 minutes.
Pull from oven for a minute and
sprinkle the 3 tablespoons of light brown sugar on the top.
Pop back into the oven and
cook for an additional 20-25 minutes.
Cool on a wire rack for 15 minutes.
Serve plain, or with whipped cream or how about...
topped with ice cream!
It's delicious any way you serve it.
Thanks for joining me today at The Freshman Cook.
and reading my stories!
See you tomorrow!
4 large eggs
1 cup packed Light Brown Sugar
3 tablespoons Light Brown Sugar
1 cup Milk
1 cup Heavy Whipping Cream
15 ounces Solid Pack Pumpkin
2 3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoon Ground Allspice
5 1/2 cups Crusty Italian Bread
1 1/2 cups Dried Cranberries
Ice Cream
Preheat your oven to 325 degrees. Spray a 7" X 11" pan.
Put your 4 eggs in a bowl, and ....
whisk until they are frothy and smooth.
Add the brown sugar and....
whisk together until the sugar dissolves.
Whisk in the cinnamon, ginger, and allspice.
Blend all together.
Start cutting your bread and...
Cut into 1/3" cubes.
I didn't remove the crust, but you could if you would like.
Pour the cubed bread into your pan.
Pour your mix into the pan on top of the bread.
Add the cranberries.
Mix completely.
If the bread wants to pop out of the mix and
float to the top, just push it down with a
spatula. It will stay under the mix as it becomes saturated.
I used gloved hands to make sure the bread
is thoroughly soaked, and everything is mixed well.
Pull from oven for a minute and
sprinkle the 3 tablespoons of light brown sugar on the top.
Pop back into the oven and
cook for an additional 20-25 minutes.
Cool on a wire rack for 15 minutes.
Serve plain, or with whipped cream or how about...
It's delicious any way you serve it.
Thanks for joining me today at The Freshman Cook.
and reading my stories!
See you tomorrow!
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