PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
Pumpkin Bread Pudding is the way to celebrate that Pumpkin Season is here! Top with either Caramel Sauce or Cinnamon-infused Vermont Maple Syrup... or BOTH.
Provided by Carlos Leo
Categories Dessert
Time 45m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 F. Butter a baking dish
- In baking pan, place the brioche bread and the Lady Fingers. Set aside.
- In a large bowl, beat granulated sugar and eggs with an electric mixer on medium speed for 1 to 2 minutes until has a fluffy consistency.
- Add milk, coconut milk, whipping cream, pumpkin, cinnamon, cardamom, allspice, nutmeg, salt, and cloves; beat until combined.
- Pour the pumpkin mixture over the bread mixture. Press down softly with your hands to help moisten every piece of bread.
- Let stand about 10 minutes or until bread completely soaks up the liquid. Sprinkle the 1/4 cup butter pieces over top.
- Bake about 30 minutes or until set and brown on edges.
- Cool on a wire rack for 30 minutes.
- Serve with warm Salted Butter Caramel Spread.
Nutrition Facts : ServingSize 1 cup, Calories 480 calories, Sugar 13 g, Sodium 377 mg, Fat 26.1 g, SaturatedFat 14.1 g, Carbohydrate 54.7 g, Fiber 1.7 g, Protein 9.7 g, Cholesterol 145.4 mg
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE RECIPE
This pumpkin bread pudding with caramel sauce captures all of the best flavors of the season, including pumpkin, pecans, bourbon, and cinnamon.
Provided by Erin Johnson,Mashed Staff
Categories dessert
Time 1h
Number Of Ingredients 14
Steps:
- Beat together the eggs, milk, half and half, and vanilla in a mixing bowl.
- Add the pumpkin puree, 1 cup of sugar, pie spice, and ½ teaspoon of salt, then mix until combined.
- Add in the cubed bread and croissants and stir to coat the bread in the pumpkin mixture.
- Pour bread mixture into a greased baking dish, cover with plastic wrap, and refrigerate overnight or for at least 6 hours.
- Preheat the oven to 350 F and take the pumpkin bread mixture out of the fridge. Bake for 50 minutes, and cover the dish with foil for the last 20 minutes of baking.
- While baking, heat 1 cup of sugar and the corn syrup in a skillet - do not stir until the sugar has started to liquefy.
- Once the sugar has melted, begin to continually stir until the sugar is a golden caramel color, then add 1 teaspoon salt and the heavy cream to the pan. The sauce will bubble and steam significantly.
- Remove the sauce from heat and continue stirring, then add the bourbon and pecans and stir to combine.
- Remove the bread pudding from the oven and pour the caramel sauce over the top.
- Allow the dish to cool for 10 minutes and then serve.
Nutrition Facts : Calories 599 calories, Carbohydrate 88 g carbohydrates, Cholesterol 129 mg cholesterol, Fat 23 g fat, Fiber 5 g fiber, Protein 12 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 743 mg, Sugar 62 g, TransFat 0 g
PUMPKIN-MAPLE BREAD PUDDING
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.
MAPLE CARAMEL BREAD PUDDING
This cinnamon bread pudding is topped with warm caramel sauce. It's quick to prepare and incredibly delicious.
Provided by WebsByMegan
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut bread into 3/4 inch cubes. Arrange cubes in a 9x13-inch baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.
- Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.
- Warm the caramel sauce; drizzle over the bread pudding before serving.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 64.4 g, Cholesterol 67.1 mg, Fat 6.4 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 383.9 mg, Sugar 35.2 g
PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE
This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!
Provided by cee
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
- Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
- Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
- Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g
JUDY AVEY'S PUMPKIN BREAD PUDDING WITH MAPLE-CARAMEL SAUCE
Yield 6 serves
Number Of Ingredients 19
Steps:
- Lightly butter a 11-by-7-inch baking dish and set aside. In a large bowl, whisk together, pumpkin puree, half-and-half, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract. Gently fold in bread and pecans. Transfer mixture to prepared baking dish and let stand for 15 minutes. At this point, the dish can also be covered with foil and refrigerated overnight. Preheat oven to 350 degrees and bake about 40 minutes or until lightly brown and tester inserted in center comes out clean. To make maple-caramel sauce, whisk together brown sugar, maple syrup and butter in heavy bottomed saucepan over medium heat until butter is melted. Stir in cream and whisk until sauce is smooth, about 3 minutes. To serve, place portions of warm bread pudding into glass goblets or ramekins. Drizzle each serving with warm maple-caramel sauce. Top each serving with a dollop of whipped cream or small scoop of vanilla ice cream. Finish by perching a chard of pecan brittle on top for garnish Serves 6. Nutrition information per serving with 1/4 cup ice cream: 935 calories, 44% calories from fat, 46 g fat, 24 g saturated fat, 180 mg cholesterol, 123 g carbohydrates, 13 g protein, 344 mg sodium, 4 g fiber
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