All Recipes Pumpkin Bread Pudding
Mix pumpkin puree sugar eggs raisins pecans butter pumpkin pie spice and orange zest together in a large bowl.
All recipes pumpkin bread pudding. Whisk into a smooth batter. Whisk together the egg and egg yolks in a large bowl. Beat the eggs in a separate bowl.
Add the milk sugar pumpkin puree vanilla extract salt cinnamon nutmeg and cloves. Toss gently until evenly combined. Beat milk pumpkin puree sweetened condensed milk eggs raisin mixture brown sugar butter molasses vanilla extract pumpkin pie spice cinnamon allspice and ginger together in a large bowl until smooth.
Add the bread cubes and stir. Preheat oven to 180 degrees c. Pour half and half on top.
Preheat oven to 350 degrees f 175 degrees c. Preheat oven to 180 c gas 4. Preheat oven to 350 degrees f 175 degrees c.
Set mixture aside until bread has absorbed the liquid about 1 hour. Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed. In the prepared baking dish add all the bread mixture then cover with foil and bake for 25 minutes.
Lightly grease 6 large custard cups. Add the bread cubes and toss gently to dampen. Pour over the bread mixture.