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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 Methods To Live Green And Save Money In The Kitchen.
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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.
The kitchen on its own offers you many small means by which energy and money can be saved. Efficient living is definitely something we can all do, without difficulty. A lot of it really is merely utilizing common sense.
We hope you got insight 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 it.
The ingredients needed to cook Punkin pie bread pudding (I):
- Take 6 large eggs
- Provide 15 oz pumpkin puree
- Prepare 1/2 cup granulated sugar
- Provide 1 cup brown sugar
- Prepare 1 cup heavy cream
- Use 1 tablespoon vanilla extra
- Get 1 cup milk
- Get 1/2 teaspoon kosher salt
- You need 2 teaspoons ground cinnamon
- Take 1 teaspoon ground ginger
- Provide 1/2 teaspoon ground cloves
- Use 1/2 teaspoon ground cloves
- Take 1/2 teaspoon ground nutmeg
- You need nonstick cooking spray, for greasing
- Get 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
- Get toasted pecans, chopped, for garnish
- Prepare 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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