Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 6 Lucerne whole eggs

• Baking & Spices

  • 3/8 cup Granulated sugar
  • 1 pinch Kosher salt
  • 3 tsp Pumpkin spice
  • 1/8 tbsp Vanilla extract

• Bread & Baked Goods

  • 1 loaf French bread

• Dairy

  • 1 cup Lucerne 2% milk
  • 2 tbsp Lucerne unsalted butter
  • 1 cup Lucerne whipping cream

Found on kellystilwell.com

Description

Ingredients

• Ingredients
• 1 loaf French bread, sliced ¾ inch thick and cut into quarters
• 6 Lucerne® Whole Eggs
• 1 cup Lucerne® 2% milk
• ¼ cup granulated sugar
• 2 tsp pumpkin pie spice
• 2 tablespoons Lucerne® unsalted butter
• 1 pinch kosher salt
• 1 cup pumpkin puree
• For Whipping Cream
• 1 cup Lucerne® whipping cream
• 1 tsp pumpkin pie spice
• 2 tablespoons granulated sugar
• ⅛ tablespoon vanilla extract

Directions

• Butter muffin tins.
• Combine the egg, milk, sugar, spice, salt and pumpkin puree in large mixing bowl.
• Add bread to custard.
• Mix well.
• Layer in muffin tin.
• Bake for 25 minutes in water bath; cover for first 15 then remove foil and allow to brown.
• Remove from oven and cool.
• For whipping cream, hand whip to soft peak, fold in spice, sugar and extract. Continue to whip to firm peak.
• To serve, remove from muffin tin and garnish with Pumpkin Spice Whipped Cream.