8 cups bread, panettone, cinnamon, croissant etc, firmly packed, diced or torn into pieces
1 15oz can pumpkin puree
1 cup Cedar Creek Cedarburg Spice wine
1 tsp ground cinnamon
2 cups half and half
2 cups whole milk
4 large eggs
¾ cup sugar
1 tsp vanilla extract
1 15oz can pumpkin puree
1 cup Cedar Creek Cedarburg Spice wine
1 tsp ground cinnamon
2 cups half and half
2 cups whole milk
4 large eggs
¾ cup sugar
1 tsp vanilla extract
PROCEDURE:
Butter a 9 “x13 “ pan.
Place bread into the pan. Pour pumpkin into a medium bowl and add cinnamon and Cedarburg Spice, whisk together well and spoon over bread, cover and leave overnight in the fridge.
The next day, preheat the oven to 350 degrees.
Whisk together gently in a large bowl the milk, ½ and ½, eggs, vanilla and sugar, pour over the bread mixture. Bake in a Bain Marie* for 60-70 minutes, dropping the temperature to 325 for the last 20 minutes.
*Bain Marie is a water bath. Place your dish into a larger pan, a roasting dish will often work, and fill with water to half way up the sides of your dish.
Serve warm with whipped cream or ice cream and enjoy with a warm glass of Cedar Creek’s Cedarburg Spice wine!
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