4 Servings
300 Minutes

Pumpkin Spice Bread Bake

With: Arnold Buttermilk
package of Arnold buttermilk bread
This Recipe Uses

Arnold Buttermilk

Ingredients

  • 6 slices arnold Buttermilk Bread, cut into cubes
    Find In Stores Nutrition Info
  • 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

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