| Servings | Prep Time |
| 6-8servings | 20minutes |
| Cook Time |
| 20-30minutes |
|
|
- 1batch Gluten Free Butter Rolls(Check out my recipe!)
- OR1/2 loaf French bread
- 115 oz can puréed pumpkin
- 1cup heavy whipping cream
- 1/2cup full fat buttermilk(Eggnog would be amazing!)
- 4tablespoons real butterMelted
- 4large eggs
- 1tablespoon vanilla extract
- 1tablespoon butter extract
- 1tablespoon grated fresh gingerCan sub for dry
- 1tablespoon cinnamon
- 1teaspoon nutmeg
- 1teaspoon allspice
- 1/2teaspoon cloves
- 1/2teaspoon sea salt
- 1 1/2cups Fresh CranberriesOR 1 cup dried cranberries
- 16ounces cream cheeseCubed
- Cut bread into cubes and toast in oven for 8 minutes. We don’t want them browned- just toasty on the edges
- Mix the pumpkin mixture in mixer for 3 minutes
- Pour over melted butter over toasted bread cubes, stir to coat
- Stir pumpkin mixture with bread
- Coat baking dishes with butter
- Fill half the baking dish with bread mixture
- Add cranberries & cubed cream cheese
- Put the rest of the bread mixture in baking dish, pressing to get everything in tight
- Pour ALL of the remaining sauce from bread mixture over bread cubes- making holes with a knife if you need to make room
- If you are using ramekins, bake for 20-25 minutes until the top is puffed & golden brown.
- If you are using a bundt or loaf pan, bake for 30-35 minutes
- Serve warm & with my Cranberry Awesome Sauce
Isn’t this the prettiest breakfast? And so festive! This dish is great to makethe night before so that all you have to do is pop it in the oven in the morning. Since you’ve refrigerated this, it will need to cook a bit longer. Plan on adding 10 or 15 minutes to the cooking time.
The ramekins will only need to cook for 20 minutes. 25 tops. Fun fact- I don’t know why, but I just love ramekins! I have several different kinds and I still can’t seem to pass them up when I am in TJMax. Actually, my sister gets me some every year for Christmas because I have such a thing for them!
I like to put my Cranberry Awesome Sauce over the top of this cooked in a bundt pan. So festive! This tastes even better than it looks!!
Here is how to make this Forking EPIC Loaded Pumpkin Bread…
Let’s start with the bread… This is bread pudding afterall! I like to use my Gluten Free Butter Rolls for this recipe because they are rich and soft with a nice crust. We don’t want mushy bread pudding, do we? If you are buying bread to use, choose something like a crusty French bread or even several baggettes.
Cut bread into one inch cubes and toast in oven preheat to 350 degrees. These are only just barely toasted so make sure not to cook them too long. Mine were ready in 8 minutes.
Blend pumpkin mixture using whisk attachment for 3 minutes
Pour pumpkin mixture over toasted bread cubes. Let sit while you prepare your baking pan
Heavily coat dish with butter
Put half of the bread mixture in prepared pan. Add cranberries and cubed cream cheese
Top with the rest of the bread mixture & all of the sauce. Press the bread cubes down to make sure everything is evenly coated. It’s ok if it mixes up. It actually makes it prettier if it’s a bit messy.
If you are using ramekins, fill them all the way up to the top. This makes them puff up so pretty when they cook! Put the ramekins in a rectangle baking pan to catch the spills.
Bake ramekins for 20-25 minutes & 30-35 minutes for bundt (or loaf) pan
I wish I could share this with you! It is so epically delish!!
The very best way to start your holiday get together!!