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
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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.
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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 a mixer on medium speed until smooth, about 1 minute. (No need to clean beaters in between.)
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Fold half of the whipped cream into the cream cheese mixture until just combined. Fold in the remaining whipped cream.
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Place 4 cups of 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 up to 1 day.
Recipe courtesy of Real Simple