Thanksgiving is uh yeah in two days. TWO.
Those of you who are hosting, or contributing to the yum-tastic gratitude feast probably have the menu made up, the food purchased, and a time line of when to make everything.
I am of course assuming that most of you are WAY more on top of things than I am.
Just in case you are so prepared that you have time to throw another dessert on your menu for Thanksgiving, I have one today for you that is uh...DELICIOUS. That is pretty much the best word to describe it.
At the beginning of the month I was contacted by a certain bread company to develop a Thanksgiving recipe for them. I was beyond thrilled at getting the chance to work with them. I spent a couple of weeks hemming and hawing about what kind of recipe I wanted to develop. I finally settled on this yummy dessert option.
Just as I had settled on my recipe last week, this certain bread company kind of had a company cataclysmic event of ginormous proportions. Wondering if my recipe was still going to be needed, I contacted the powers that be and asked if I should continue to move forward.
I was told absolutely.
So move forward I did.
That is where this recipe for Pumpkin Pie Bread Pudding comes in.
I happily whipped up my Pumpkin Pie Bread Pudding. I snapped pictures. I edited pictures. I ate several portions all in the name of quality control.
Quality control gives this recipe two thumbs WAY up.
I was excited to share it with said bread company, but a little sad because it wasn't going to be available to all of you until after Thanksgiving.
Then...dun, dun, dun...(that is my foreboding soundtrack)...
The said bread company, in light of it's current situation decided to put a halt on the campaign.
Sad news...I didn't get to write for them.
Good news...You get this recipe before Thanksgiving.
This dessert has a perfect pumpkin pie flavor but has the added benefit of a little more density.
Warm out of the oven with a dollop of whipped cream it is just marvelous. Room temperature with a dollop of whipped cream it is again, just marvelous.
This Pumpkin Pie Bread Pudding was a HUGE success in this houseful of eaters.
I think your household will like it too.
You will like it because it is easy and it will give you plenty of holiday acclaim.
All you need is 12-14 slices of white sandwich bread that has been left out part of the day.
After the bread has set out to get a little of it staleness on, tear it up into pieces.
Place the bits of bread into a large bowl.
Add the milk.
Then add the secret ingredient, some Pumpkin Pie Spice creamer.
Eggs in their beaten form will be needed.
Can't forget the good stuff. The vanilla. The brown sugar. The pumpkin. The pumpkin pie spice.
Gently stir everything together. The mixture should look like oatmeal.
Pour into either a 9x13 pan or you can split it between a two different smaller containers. I chose to use a pie pan because, well it is Pumpkin PIE Bread Pudding.
Next roll out one package of premade crust and cut it into small strips.
Sprinkle the crust strips over the top of the bread pudding.
Bake. Wait. Smell. Wait. Peek. Wait.
Dish it up.
Top with whipped cream and a sprinkle of more pumpkin pie spice.
Lick your lips.
Clean the dish.
Go back for seconds.
Pumpkin Pie Bread Pudding
Just Another Day in Paradise
12-14 slices of white bread
3 eggs, slightly beaten
2 cups milk
2 cups pumpkin pie spice flavored creamer
1 cup brown sugar
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 teaspoon vanilla extract
1 roll of pre-made pie crust
1/4 cup sugar
2 teaspoon vanilla
pumpkin pie spice *optional*
Preheat oven to 350 degrees. After letting the bread set out on the counter for several hours, tear up into small-medium pieces. Place the torn bread into a large bowl.
Add the eggs, milk, creamer, brown sugar, pumpkin, pumpkin pie spice and vanilla to the bowl. Gently combine all of the ingredients until it has the consistency of oatmeal.
Pour the mixture into a greased 9x13 baking dish (or split between two smaller containers).
Unroll pie crust. Cut into small rectangular strips. Sprinkle evenly over the top of the bread pudding.
Bake for 1 hour, until it is set but still slightly moves when jiggled...yes I said jiggled.
Remove from the oven and cool slightly.
While the bread pudding is cooling make the whipped cream.
In a chilled bowl add 2 cups heavy cream, 1/4 cup sugar and 2 teaspoons of vanilla. Whip the cream until stiff peaks form.
Serve up the Pumpkin Pie Bread Pudding with a dollop of whipped cream and a sprinkling of pumpkin pie spice.