PRESSURE COOKER PUMPKIN BREAD PUDDING
If you are like me you have a bit of canned pumpkin left after you make your pies so I have this recipe for what's left. Really good with ice cream.
Provided by TishT
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Line a strainer with paper toweling or cheesecloth.
- Add pumpkin and let drain at least 30 minutes.
- Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
- Spread one side of each slice of bread with butter.
- Stack the slices and cut into cubes.
- Place them in the baking dish.
- Whisk the sugar, eggs and egg yolks until light.
- Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
- Pour over bread.
- Gently push the bread into the liquid to moisten it.
- Cover baking pan with aluminum foil so no water can get inside.
- Add 2 cups water to the pressure cooker.
- Put the baking dish in the steamer basket and place in the pressure cooker.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
- Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
- Serve warm or at room temperature.
- Bread pudding can be refrigerated for several days.
- Let stand at room temperature for about 15 minutes before serving.
Nutrition Facts : Calories 279.7, Fat 11, SaturatedFat 5.2, Cholesterol 226.2, Sodium 249.5, Carbohydrate 37, Fiber 1.7, Sugar 23.4, Protein 7.3
EASY PUMPKIN BREAD PUDDING
Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.
Provided by spyseoflife
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
- Place bread cubes in the greased baking dish. Pour half-and-half on top.
- Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
- Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 71.7 g, Cholesterol 84.3 mg, Fat 13.9 g, Fiber 5.2 g, Protein 10.2 g, SaturatedFat 4.7 g, Sodium 443.2 mg, Sugar 50.9 g
CROCK POT PUMPKIN BREAD PUDDING
I got this recipe from a tear out recipe magazine ages ago, and only make this one during Christmas parties as it is very rich and delictable. It's always fun to see the people attack it...I rarely have more than crumbs left, so I know it's a keeper. The bourbon is purely optional, but it seems to be everyones preference. Enjoy!
Provided by Luvinmyfamily
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.
- Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.
- Turn off heat and uncover for 15 minutes.
- Sauce: Stir butter, sugar and cream in small saucepan. Bringto a boil over high heat, stirring frequently. Remove from heat and stir in bourbon if desired. Spoon bread pudding into individual bowls and top with sauce.
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