French Toast Bread Pudding With Pumpkin Maple Syrup Recipes

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PUMPKIN BREAD FRENCH TOAST



Pumpkin Bread French Toast image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 32

Butter or oil, as needed for the skillet
Twelve 4-inch squares Pumpkin Bread, recipe follows
4 cups French Toast Egg Custard, recipe follows
2 cups Sweet Cream Cheese, recipe follows
Powdered sugar, for sprinkling
Allspice Dulce De Leche, recipe follows
Candy pumpkins, for topping
5 1/2 cups all-purpose flour
5 cups granulated sugar
3 1/4 teaspoons baking soda
3/4 tablespoon baking powder
2 1/2 teaspoons salt
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
6 large eggs
2 3/4 cups canned pumpkin puree
1 1/2 cups vegetable oil
1 1/2 cups water
Nonstick cooking spray or oil, for greasing the pan
10 large eggs
3/4 cup light cream
3/4 tablespoon vanilla extract
Pinch ground cinnamon
2 1/2 pounds cream cheese, softened
1 1/4 cups butter, at room temperature
5 cups powdered sugar
2 1/2 teaspoons vanilla extract
1 quart light cream
2 cups sugar
1/4 tablespoon baking soda
3/4 tablespoon ground allspice

Steps:

  • In a skillet over medium heat, place a small amount of butter or oil. Once butter is completely melted or oil is hot, working in batches, dunk Pumpkin Bread in French Toast Egg Custard, completely submerging the bread. Place bread a few pieces at a time in the skillet and cook until the bottom is golden brown, about 5 minutes. With a spatula, flip the bread and cook the other side. The bread is done when both sides are browned and the egg custard is cooked completely through. Repeat until all bread is cooked, adding more butter to skillet as needed.
  • Put toast on a plate. Spread Sweet Cream Cheese on the top side of bread. Stack 2 pieces with cream cheese on top of each other, making sure to balance, making 6 servings. Sprinkle powdered sugar over the toast and serving plates or platter. Drizzle Allspice Dulce De Leche over the top of the toast. Top each stack with a candy pumpkin.
  • Preheat the oven to 350 degrees F.
  • In a bowl, combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt, nutmeg, cloves and cinnamon). In the bowl of a stand mixer fitted with the paddle attachment, combine the wet ingredients (eggs, pumpkin, oil and water). Turn mixer on low and mix wet ingredients. While mixer is on, slowly add dry ingredients until incorporated. Mix on medium speed for 2 minutes. Turn off mixer.
  • Grease a half sheet pan (18-x-13 inches) and top with greased side extenders.
  • Pour in the pumpkin batter, making sure to spread evenly across pan. Lift the pan up and down, tapping it on the counter to remove air pockets and level the mixture.
  • Bake for about 20 minutes with a low fan (convection). The bread is finished when a toothpick inserted in the middle comes out clean, or the bread springs back when lightly pressed. Cool bread.
  • Remove sheet pan side extenders. Cut bread into 4-inch squares with a large knife or square cookie cutter.
  • Combine eggs, cream, vanilla and cinnamon in a medium bowl and mix with a whisk. Refrigerate if not using right away.
  • In a stand mixer fitted with the whisk attachment, mix cream cheese and butter on low speed. While still on low speed, add powdered sugar until completely combined. Add vanilla extract.
  • Turn off mixer and scrape down the sides of the bowl, making sure all ingredients are in the center of the bowl. Turn on mixer again and mix until all ingredients are incorporated. Refrigerate until needed.
  • Combine cream, sugar, baking soda and allspice in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture is thick enough that you can see the bottom of the pan when stirred, about 1 hour. If the mixture boils over, turn down the heat and continue to mix.
  • Remove from the heat and let cool. The sauce should be thick enough when cool to hold its shape.

PUMPKIN-MAPLE BREAD PUDDING



Pumpkin-Maple Bread Pudding image

Provided by Sandra Lee

Categories     dessert

Time 2h22m

Yield 10 servings

Number Of Ingredients 11

Butter flavored cooking spray
1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
1/2 cup chopped pecans
1 1/4 cups milk
1/2 cup cream
4 eggs
2 teaspoons pumpkin pie spice (recommended: McCormick)
1/2 cup real maple syrup
1 (15-ounce) can solid pack pumpkin (recommended: Libby's)
1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)
1 teaspoon maple extract (recommended: McCormick)

Steps:

  • Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
  • Toss together cubed raisin bread and pecans in the casserole dish; set aside.
  • In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
  • Preheat oven to 350 degrees F.
  • Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
  • Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
  • Serve warm or at room temperature.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 8

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

Steps:

  • Preheat the oven to 350 degrees.
  • Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  • Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
  • With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

This recipe takes all that creamy-crispy goodness from bread pudding and transforms it into a breakfast classic. And a little chocolate doesn't hurt to make breakfast or brunch extra special.

Provided by Food Network Kitchen

Categories     dessert

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 9

One 1-pound loaf challah bread
3/4 cup whole milk
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
4 large eggs
One 3-ounce bar semisweet chocolate, cut into 12 pieces
4 tablespoons unsalted butter, melted
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
  • Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
  • Preheat the oven to 325 degrees F.
  • Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

A wonderful make ahead addition to your Sunday brunch! Prep times includes overnight preparation time!

Provided by Kimke

Categories     Dessert

Time P1DT1h35m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces raisin bread or 12 ounces other egg bread, with crust,torn into 3/4 inch pieces
7 large eggs
2 1/2 cups whole milk or 2 1/2 cups 2% milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or 3/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup chopped toasted pecans
warm maple syrup

Steps:

  • Butter 11x7x2-inch glass baking dish.
  • Place bread in dish.
  • Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
  • Using spatula, lightly press down on bread to moisten completely.
  • Cover with foil and chill overnight.
  • Place foil-covered dish in cold oven.
  • Set oven at 350°F and bake 30 minutes.
  • Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
  • Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.

Nutrition Facts : Calories 440.5, Fat 19.2, SaturatedFat 5.2, Cholesterol 285.8, Sodium 401.5, Carbohydrate 50.5, Fiber 2.3, Sugar 24.1, Protein 16.9

PUMPKIN FRENCH TOAST



Pumpkin French Toast image

On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!

Provided by CARI

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 eggs
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter

Steps:

  • Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
  • Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 25.7 g, Cholesterol 191.4 mg, Fat 9 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 389.5 mg, Sugar 4.1 g

PUMPKIN FRENCH TOAST WITH BACON MAPLE SYRUP



Pumpkin French Toast with Bacon Maple Syrup image

My two great-grandsons helped me create this pumpkin French toast. Each of the boys took turns prepping and offering suggestions. It's a wonderful holiday brunch dish, and it can even be made a day ahead and baked when ready to serve. -Barbara Estabrook, Appleton, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

4 bacon strips
1-1/4 cups 2% milk
3 large eggs
1/2 cup plus 3 tablespoons packed light brown sugar, divided
1/2 cup canned pumpkin
2 tablespoons maple syrup
2-1/2 teaspoons pumpkin pie spice, divided
12 ounces Challah or brioche bread, cut into 1/2-inch cubes
1/4 cup quick-cooking oats
1/4 cup chopped pecans, toasted
3 tablespoons all-purpose flour
3 tablespoons cold butter
3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons maple syrup
3 tablespoons 2% milk
3 tablespoons canned pumpkin

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble bacon. Discard drippings, reserving 1 tablespoon for sauce. In a large bowl, whisk milk, eggs, 1/2 cup brown sugar, pumpkin, maple syrup and 2 teaspoons pie spice until blended. Place half the bread cubes in a greased 2-qt. baking dish. Top with half the crumbled bacon and half the egg mixture. Repeat layers. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Combine oats, pecans, flour, and the remaining 3 tablespoons brown sugar and 1/2 teaspoon pie spice. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over casserole. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving. Meanwhile, for sauce, in a small saucepan, melt butter and reserved bacon grease over medium heat. Stir in brown sugar and maple syrup. Add milk and pumpkin; heat through. Serve with French toast.

Nutrition Facts : Calories 486 calories, Fat 23g fat (12g saturated fat), Cholesterol 137mg cholesterol, Sodium 386mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 2g fiber), Protein 10g protein.

PUMPKIN BREAD PUDDING (MADE WITH MAPLE SYRUP)



Pumpkin Bread Pudding (Made with Maple Syrup) image

Great pumpkin bread pudding, made with pure maple syrup and coconut sugar instead of sugar! Spongy, moist, and it melts in your mouth.

Provided by Toni Zundel Boyer

Categories     Bread Pudding

Time 55m

Yield 8

Number Of Ingredients 11

nonstick cooking spray
1 (29 ounce) can pumpkin puree (such as Libby's®)
2 ½ cups milk
1 cup pure maple syrup
½ cup coconut sugar
8 large eggs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
8 cups torn bread pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Combine pumpkin, milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment; whip until well blended.
  • Layer bread pieces on the bottom of the prepared pan. Pour pumpkin mixture over the bread. Use a fork to poke down and bread that pops up and make sure all bread is soaked in the mixture.
  • Bake in the preheated oven until pudding is spongy but set, about 40 minutes.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 65.9 g, Cholesterol 192.1 mg, Fat 8.1 g, Fiber 4.2 g, Protein 12.7 g, SaturatedFat 3 g, Sodium 735.8 mg, Sugar 41.1 g

MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING



Maple-Pecan Praline Topped French Toast Bread Pudding image

Whenever I make a loaf of gluten free bread, I can't seem to eat all of it before it goes stale or moldy. While I could slice and freeze half, I prefer to use it for bread pudding, stuffing, meatloaf, etc. This is an excellent use for bread that is too hard and stale to eat. I would not make it from fresh squishy bread, as I think it would probably dissolve in the egg custard. The original recipe, Debbie Tate's "Make Ahead French Toast" at allrecipes, suggests 8 slices of French bread. I would assume that sourdough, old hard sandwich rolls, etc. would also work beautifully. This morning I used the last quarter loaf of bread made from Bob's Red Mill GF Homemade Wonderful Bread Mix. I would be happy to serve this for company, or Christmas morning. It is *extremely* rich - most people will be too full to finish off two helpings.

Provided by Lelandra

Categories     Dessert

Time 9h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

4 cups stale bread (measured when cut into 1 inch cubes)
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

Steps:

  • The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
  • The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
  • Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
  • When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

This is my version of bread pudding. I can't stand the common soggy bread and bland flavor, so my mom and I thought of this! Let me know what you think!

Provided by hum_butterfly

Categories     Dessert

Time 2h15m

Yield 18 pieces, 18 serving(s)

Number Of Ingredients 15

24 slices challah, sliced thick
8 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
4 teaspoons vanilla extract
2 cups buttermilk
12 eggs
4 cups granulated sugar
1/2 cup butter, melted
4 teaspoons pumpkin pie spice
1 teaspoon salt
2 tablespoons vanilla extract
8 cups milk

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
  • Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
  • Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
  • In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
  • Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
  • Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
  • Take out and uncover. After it cools completely, it can put in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 583.4, Fat 18.1, SaturatedFat 8.5, Cholesterol 292, Sodium 654.9, Carbohydrate 88.9, Fiber 1.3, Sugar 58.9, Protein 16.6

CREAMY MAPLE BREAD PUDDING



Creamy Maple Bread Pudding image

This old-fashioned bread pudding,with the essence of maple, is the perfect end to a simple supper. Just about any kind of bread will do, but brioche, panettone, croissants or good white bread, along with anything nutty and/or grainy, is especially good.

Provided by Annacia

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 11

4 -4 1/2 cups bread, cubed
4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup (grade B preferred)
1/4 cup brown sugar
1 teaspoon maple extract (or vanilla extract)
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons decorator sugar (optional)
1/4 cup diced pecans (optional) or 1/4 cup walnuts (optional)

Steps:

  • Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
  • Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
  • Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.

Nutrition Facts : Calories 232.7, Fat 12.4, SaturatedFat 6.9, Cholesterol 121.5, Sodium 209.1, Carbohydrate 25.8, Fiber 0.4, Sugar 15.9, Protein 5.1

PRALINE FRENCH TOAST BREAD PUDDING



Praline French Toast Bread Pudding image

Provided by Alan Rosen

Categories     Egg     Breakfast     Brunch     Dessert     Bake     Pecan     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 14

One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
For the Praline Topping
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

Steps:

  • 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
  • 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
  • 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
  • 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

PUMPKIN FRENCH TOAST BAKE



Pumpkin French Toast Bake image

A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.

Provided by cinderblock

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 8

Number Of Ingredients 12

8 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon white sugar
1 (15 ounce) can pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
⅓ cup brown sugar
¼ teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
  • Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
  • Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
  • Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 46.2 g, Cholesterol 189.8 mg, Fat 8.5 g, Fiber 3.4 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 598.1 mg, Sugar 15.2 g

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Categories     Egg     Breakfast     Brunch     Bake     Pecan     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

12 ounces challah or other egg bread with crust, torn into 3/4-inch pieces
7 large eggs
2 1/2 cups whole or reduced-fat (2%) milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or ground nutmeg
1/2 cup chopped toasted pecans
Warm maple syrup

Steps:

  • Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
  • Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.

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Jan 28, 2019 - Get French Toast Bread Pudding with Pumpkin Maple Syrup Recipe from Food Network. Jan 28, 2019 - Get French Toast Bread Pudding with Pumpkin Maple Syrup Recipe from Food Network . Jan 28, 2019 - Get French Toast Bread Pudding with Pumpkin Maple Syrup Recipe from Food Network. Pinterest. Today. Explore. When autocomplete …
From pinterest.com


40 FRENCH TOAST & BREAD PUDDING IDEAS - PINTEREST
May 8, 2019 - Explore Lillian Mittner's board "French Toast & Bread Pudding" on Pinterest. See more ideas about french toast bread pudding, recipes, food.
From pinterest.ca


BAKED PUMPKIN MAPLE FRENCH TOAST - FREUTCAKE
Grease a 9x13 baking dish with butter. With a serrated bread knife, cut French Bread into 1" cubes and place in buttered dish and top with pecans. In a large bowl whisk together ingredients for the custard: pumpkin, eggs, heavy cream, milk, maple syrup, vanilla, cinnamon, clove, nutmeg and salt.
From freutcake.com


VERMONT MAPLE BREAD PUDDING RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vermont Maple Bread Pudding Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


MAPLE-PUMPKIN BREAD PUDDING RECIPE - RACHAEL RAY SHOW
2019-11-22 To make the pudding, preheat oven temperature to 325˚F. In a large bowl, combine pumpkin puree, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well. Butter a 9-by-13-inch baking dish. Add bread, walnuts, and cranberries and toss to combine. Pour pumpkin mixture on top and let sit 30 minutes.
From rachaelrayshow.com


FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP ... RECIPE
Learn how to cook great French toast bread pudding with pumpkin maple syrup ... . Crecipe.com deliver fine selection of quality French toast bread pudding with pumpkin maple syrup ... recipes equipped with ratings, reviews and mixing tips. Get one of our French toast bread pudding with pumpkin maple syrup ... recipe and prepare delicious and ...
From crecipe.com


FRENCH-TOAST BREAD PUDDING RECIPE - NEW ENGLAND TODAY
2017-01-30 Put bread and raisins into a gallon zip-top bag and add egg mixture. Squeeze the air out of the bag and seal; then use your hands to work egg into bread. Let soak 15 minutes; then pour into prepared baking dish. Bake until custard is set and top is nicely browned, about 50 minutes. Cool slightly; serve with warm rum-spiked maple-toffee sauce ...
From newengland.com


FRENCH TOAST BREAD PUDDING - A SOUTHERN SOUL
2014-02-17 Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray and spread half the bread cubes into dish. Sprinkle cream cheese over bread and layer with remaining bread cubes. In a large bowl, whisk together eggs, sugar, and cinnamon. Add in maple syrup, vanilla, milk, and melted butter, whisking until well incorporated.
From asouthernsoul.com


PUMPKIN FRENCH TOAST BREAD PUDDING - BABY BIRD'S FARM
1 tablespoon maple syrup Preheat oven to 350° F. Place the butter or coconut oil in an oven safe baking dish and put it in the oven while it is heating up, just until the butter/oil has melted. Take it out and swish the pan to completely to cover the bottom with grease. Slice the day old bread. If it isn’t dry enough, toast it briefly.
From babybirdsfarm.com


FRENCH TOAST BREAD PUDDING - PLAIN.RECIPES
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside. In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt.
From plain.recipes


PUMPKIN FRENCH TOAST CASSEROLE - SALLY'S BAKING ADDICTION
2021-09-28 Whisk pumpkin, brown sugar, pumpkin pie spice, eggs, milk, and vanilla extract together in a large bowl. Pour evenly over bread. Cover the pan tightly and place in the refrigerator for at least 3 hours and up to 1 day. This gives the bread a chance to soak up the pumpkin custard and is a key step in this recipe.
From sallysbakingaddiction.com


PUMPKIN BREAD WITH MAPLE SYRUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


MAPLE PUMPKIN BREAD PUDDING RECIPE - COOKING ON THE WEEKENDS
2013-10-30 It transforms the pudding into the best French toast ever! (Instructions are below.) Turn the Maple Pumpkin Bread Pudding into French Toast . . . . Preheat the oven to 450 degrees F, and adjust a rack to the top third, and lightly grease a baking sheet with butter. Set aside. Slice the leftover pudding into thick slices, about 1/2-inch.
From cookingontheweekends.com


MAPLE WALNUT BREAD PUDDING - KING ARTHUR BAKING
Remove from the oven and let cool. Place the bread cubes in a large bowl. In a medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, maple flavor (or vanilla), nutmeg, and salt. Pour over the bread cubes and stir thoroughly. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
From kingarthurbaking.com


FRENCH TOAST BREAD PUDDING - SMELLS LIKE HOME
2010-11-16 maple syrup, for serving Preheat the oven to 350 degrees. Line an 11×9 inch glass baking dish with bread slices. In a medium bowl, whisk the eggs. Whisk in the milk, honey, orange zest, vanilla, maple, cinnamon, and salt. Pour the egg mixture over the bread and allow to soak for at least 10 minutes.
From smells-like-home.com


SWEET AND SAVORY PUMPKIN BREAD PUDDING RECIPE - THE RECIPE CRITIC
2020-10-02 Make the pumpkin custard mixture: Whisk the pumpkin puree, eggs, sugars, milk, syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined. Soak: Add the cubed bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Meanwhile, preheat the oven to 350 degrees F.
From therecipecritic.com


FRENCH TOAST CASSEROLE (WITH VIDEO!) - OUR SALTY KITCHEN
2020-12-17 Instructions. Preheat the oven to 250°F. Butter a 9" x 13" casserole dish with the softened butter or lightly coat with cooking spray. Dice or tear the bread into 2" cubes and then spread the cubes onto a baking sheet in a single layer. Transfer the bread cubes to the oven to dry out, stirring once halfway through.
From oursaltykitchen.com


HOLY CANNOLI RECIPES: FRENCH TOAST BREAD PUDDING
Lightly spray a 8x8 baking dish with cooking spray. Add the bread to the pan. With a standing or handheld mixer, beat the cream cheese and bananas at medium speed until smooth. Add the eggs, one at a time, mixing well after each addition. Pour in the milk, maple syrup, vanilla, and zest, and mix until smooth.
From holycannolirecipes.blogspot.com


FRENCH TOAST BREAD PUDDING RECIPE - TODAY'S PARENT
Arrange bread in prepared dish. Pour in milk mixture and submerge bread. Bake, uncovered, until pudding is set in centre when jiggled, about 1 hr. Transfer to a rack to cool slightly. To make glaze, combine maple syrup and milk in a small bowl and microwave on high heat for 5 sec, then whisk in butter until smooth.
From todaysparent.com


FRENCH TOAST BREAD PUDDING | PINTEREST
2021-07-06 Jul 6, 2021 - This Pin was created by A Southern Soul on Pinterest. A recipe you can make in just 45 minutes | Sweet and slightly decadent, this make ahead dish is perfect for breakfast or a holiday celebration...
From pinterest.com


FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP
2015-05-07 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish. Step 3. 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let ...
From recipenet.org


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