Ingredients
- 6 slices brownberry Buttermilk Bread, cut into cubes
- ½ cup pumpkin spice cream cheese
- ¾ cup milk
- ½ cup pumpkin purée
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 2 tablespoons cinnamon, divided
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup butter, melted
- 2½ cups flour
- Special Tools: 4 ramekins
Instructions
- Spray 4 ramekins with nonstick spray and fill with ½ of the cubed bread.
- Spread pumpkin spice cream cheese over the bread.
- Top with the rest of the cubed bread.
- In a large bowl, mix together milk, pumpkin purée, eggs, pumpkin pie spice, ½ tablespoon cinnamon and vanilla extract.
- Pour the mixture evenly over the bread, ensuring every piece is covered.
- Cover ramekins and place in refrigerator for 2 hours.
- Preheat oven to 350ºF.
- In a bowl, combine brown sugar, granulated sugar, remaining 1½ tablespoons cinnamon, salt, melted butter and flour.
- Use fingers to work the mixture into large, coarse crumbs.
- Remove ramekins from refrigerator, uncover and distribute crumb topping over until well covered.
- Bake until set and golden brown (approximately 30-35 minutes).
- 6 slices brownberry Buttermilk Bread, cut into cubes Buttermilk
- ½ cup pumpkin spice cream cheese
- ¾ cup milk
- ½ cup pumpkin purée
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 2 tablespoons cinnamon, divided
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup butter, melted
- 2½ cups flour
- Special Tools: 4 ramekins
- Spray 4 ramekins with nonstick spray and fill with ½ of the cubed bread.
- Spread pumpkin spice cream cheese over the bread.
- Top with the rest of the cubed bread.
- In a large bowl, mix together milk, pumpkin purée, eggs, pumpkin pie spice, ½ tablespoon cinnamon and vanilla extract.
- Pour the mixture evenly over the bread, ensuring every piece is covered.
- Cover ramekins and place in refrigerator for 2 hours.
- Preheat oven to 350ºF.
- In a bowl, combine brown sugar, granulated sugar, remaining 1½ tablespoons cinnamon, salt, melted butter and flour.
- Use fingers to work the mixture into large, coarse crumbs.
- Remove ramekins from refrigerator, uncover and distribute crumb topping over until well covered.
- Bake until set and golden brown (approximately 30-35 minutes).