cream chargers

Get ready to fall head over heels for Pumpkin Bread Pudding! This autumn-inspired masterpiece combines the rich, custard-like texture of classic bread pudding with the warm and cozy goodness of pumpkin pie in every delicious bite!

#What you need?

1 loaf day old French bread (cut into 1-inch cubes)
2 cups whole milk
1 cup heavy cream
¾ cup canned pumpkin puree
¾ cup granulated sugar
½ cup brown sugar (packed)
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

#For The Topping

¼ cup granulated sugar
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter (melted) 

#How to do? 

1.Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Add the cubed bread to the dish, distributing evenly.

2.In a mixing bowl, whisk together the whole milk, heavy cream, pumpkin puree, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and also salt.

3.Pour the custard mixture over the bread in the baking dish. Gently press down the bread to absorb the liquid. Let it sit for 10 minutes to soak up the custard.

4.In a small bowl, mix together the granulated sugar and also ground cinnamon. Sprinkle this over the soaked bread, then drizzle with melted butter. 

5.Bake in the preheated oven for 45 minutes, or until the top is golden andthe pudding has set. Remove from the oven and let it cool slightly before serving. Feel free to top with whipped cream and also chopped pecans.

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