Vanilla Bean Stuffing
Don't let the name of this recipe fool you. Cinnamon, ice cream and nutmeg are just a few of the ingredients that make up this dish that tastes more like a dessert that will be a must-have on your Thanksgiving day menu.
9 - 1/2 cup servings
- 2 cups Blue Bunny® All Natural Vanilla Bean Ice Cream
- 4 cups dry pumpkin bread, about 8 slices
- 4 cups dry cinnamon raisin bagels, about 6
- 2 medium apples, peeled, cored and finely chopped
- 2 tablespoons ground nutmeg
In a large mixing bowl, combine bread and bagel cubes, chopped apples, chopped pecans, raisins, cinnamon, sugar, nutmeg and ginger. Combine ice cream and butter in a bowl and melt. Add edgg and whisk to combine. Pour ice cream mixture over the bread cubes. Gently stir to moisten. Spoon into a greased 2.75 quart casserole dish. Bake, covered at 350 degrees for 25 to 30 minutes.
To dry out pumpkin bread cut loaf into slices and lay on wire rack, room temperature overnight or cut into cubes and place on baking sheet. Bake at 300 degrees for 15 minutes.
To dry out cinnamon raisin bages open bagel in half and lay on wire rack, room temperature overnight or cut into cubes and place on baking sheet. Bake at 300 degrees for 15 mintues.