Pumpkin Bread Trifle With Pepita Streusel

 


Pumpkin Bread Trifle With Pepita Streusel

Ingredients

1/2 cup all-purpose flour

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup roasted pumpkin seeds

1/2 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

1/4 cup plus 2 tablespoons packed dark brown sugar, divided

8 tablespoons granulated sugar, divided

2 cups heavy cream

2 8-ounce packages cream cheese, softened

12 cups 1-inch cubes pumpkin bread (from 1 large loaf)

Directions

Make the streusel.

Preheat oven to 350°F. Stir together flour, butter, pepitas, pumpkin pie spice, salt, 1/4 cup brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Spread evenly on a rimmed baking sheet lined with parchment paper. Bake until golden brown, 20 to 25 minutes. Stir to break up any large pieces. Let cool completely, about 15 minutes.

Beat the whipped cream and cream cheese.

Beat cream in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 90 seconds. Beat cream cheese and remaining 2 tablespoons brown sugar and 6 tablespoons granulated sugar in a large bowl with mixer on medium speed until smooth, about 1 minute. (No need to clean beaters in between.)

Combine the whipped cream and cream cheese mixtures.

Fold half of whipped cream into cream cheese mixture until just combined. Fold in remaining whipped cream.

Assemble the trifle.

Place 4 cups pumpkin bread cubes in a large trifle dish. Spread 2 cups cream cheese mixture over bread; sprinkle with 1/2 cup pepita streusel. Repeat layers twice. Sprinkle trifle with remaining 1/2 cup streusel. Refrigerate, covered, for at least two hours up to 1 day.


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