In a large bowl, whisk together the canned pumpkin, sugars, eggs, milk, cream, pumpkin pie spice, salt, and bourbon. Place the browned challah into a 9×13-inch baking dish sprayed with non-stick ...

Bread pudding should be decadent and buttery, marbled with a tender and flavorful custard. Most recipes will advise you to cube the bread and lay them out in a large, wide baking dish.

LET’S HEAD TO "COOK’S CORNER." KRISTEN: IN TODAY’S NEWS 9 KITCHEN WE’RE MAKING PUMPKIN BREA PUDDING, AND I HAVE MY FRIENDS FRO THE HIGH SCHOOL. I LOVE PUMPKIN. TELL US HOW TO MAKE IT.

UpdatedNov 17, 2016 6:36 p.m. Makes 8 servings 4 eggs ½ cup plus 1 tablespoon sugar 1 vanilla bean 2 cups milk 2 cup heavy cream 1 cup pumpkin puree Butter, for baking dish About 5-6 cups sweet ...

Ingredients 3/4 can Pure Solid Packed Pumpkin 1 1/2 c Whole Milk 1/2 c Sugar 2 lg Eggs 1 Egg Yolk 1/2 tsp Salt 1 tsp Cinnamon, Ground 1/2 tsp Ginger, Ground 1/8 tsp Allspice, Ground 5 c Challah ...

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Directions Butter 13x9x2 inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, vanilla, and pumpkin; whisk to blend well Stir in bread and raisins. Pour mixture into ...

2. Preheat oven 350F. 3. Spread bread cubes on a baking sheet and toast in the oven until lightly brown on edges, about 5 to 7 minutes. Remove and continue to let bread air-dry, at least 20 ...

Stir to mix. 4. Slowly, pour over the egg yolks/sugar mixture while whisking. 5. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins set on a baking sheet, or to a gratin pan.