Pumpkin Bread Puddin Recipes

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PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. -Lois Fetting, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts : Calories 261 calories, Fat 10g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 226mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

All the flavors of pumpkin pie--plus a few yummy extras--go into this soothing bread pudding.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12

1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups milk
1 teaspoon vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 eggs
6 cups bread cubes
1/2 cup currants
1/2 cup chopped pecans
16 pecan halves
Cream or ice cream, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
  • Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg

PUMPKIN BREAD PUDDIN'



Pumpkin Bread Puddin' image

Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream.

Provided by JJCUNEO

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 13

1 egg
3 egg yolks
1 ½ cups whole milk
⅔ cup sugar
¾ cup canned pumpkin puree
1 teaspoon vanilla extract
⅛ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 ½ cups white bread cubes
⅜ cup miniature chocolate chips
2 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
  • Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
  • Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
  • Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 49.6 g, Cholesterol 138.3 mg, Fat 8.2 g, Fiber 2.1 g, Protein 6.7 g, SaturatedFat 3.9 g, Sodium 304.7 mg, Sugar 37.3 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.

Provided by Vivi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h15m

Yield 8

Number Of Ingredients 10

6 cups cubed French bread
1 cup heavy cream
1 cup vanilla soy milk
3 eggs
1 (16 ounce) can pumpkin puree
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
  • Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
  • Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 57.3 g, Cholesterol 110.5 mg, Fat 14 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 367.4 mg, Sugar 36.5 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 17

Unsalted butter
3 egg yolks
5 eggs
3/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/ 4 cup pumpkin puree
2 cups heavy cream
1 and 3/4 cups whole milk
1 tablespoon vanilla extract
1 loaf pumpkin bread
1/2 cup raisins
1/4 cup toasted almond slices
Serving suggestions: favorite whipped cream or ice cream

Steps:

  • Preheat oven to 350 degrees.
  • Butter a small lasagna style serving dish. In a large bowl, beat the whole eggs with yolks and brown sugar until smooth. Add spices and pumpkin puree and blend until smooth. Add cream, milk and extract.
  • Place one layer of bread in prepared pan. Pour half of the batter over them, making sure to cover the slices thoroughly. Sprinkle almonds and raisins over the first layer and then add another layer of bread on top. Gently pour the remaining batter over the top of the bread being sure to submerge the bread, pushing them down by hand if necessary. Allow pudding to rest at room temperature up to an hour.
  • Fill a deep cookie sheet with 1/2 inch of water to create a water bath for cooking. Place filled lasagna pan in water. Bake for 35 to 50 minutes or until the top is golden and firm.
  • Serve with your favorite whipped cream or ice cream.

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.

Provided by Food Network Kitchen

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

Steps:

  • Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
  • Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY



Pumpkin Pie Bread Pudding Recipe by Tasty image

Here's what you need: large eggs, pumpkin puree, granulated sugar, brown sugar, heavy cream, vanilla extract, milk, kosher salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, nonstick cooking spray, brioche bread, toasted pecan, ginger, whipped cream

Provided by Matthew Johnson

Categories     Desserts

Yield 12 servings

Number Of Ingredients 17

6 large eggs
15 oz pumpkin puree
½ cup granulated sugar
1 cup brown sugar
1 cup heavy cream
1 tablespoon vanilla extract
1 cup milk
½ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
nonstick cooking spray, for greasing
2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
toasted pecan, chopped, for garnish
ginger, candied, minced, for garnish
whipped cream, ice scream, for serving

Steps:

  • In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
  • Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
  • Preheat the oven to 350°F (180°C).
  • Just before baking, toss the bread cubes to redistribute the liquid.
  • Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
  • Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 21 grams

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Create your own special occasion when you make this sweet Pumpkin Bread Pudding. Use cinnamon-raisin bread and canned pumpkin for the ultimate combination of flavors. Our Pumpkin Bread Pudding is finished with a creamy topping and warm caramel sauce.

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h

Yield 16 servings, 1/2 cup each

Number Of Ingredients 11

12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup plus 2 Tbsp. packed brown sugar, divided
1 tsp. pumpkin pie spice, divided
1 tsp. vanilla
1/2 cup chopped pecans
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping
1/4 cup maple-flavored or pancake syrup

Steps:

  • Heat oven to 350°F.
  • Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.
  • Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.
  • Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.
  • Drizzle syrup over pudding. Serve warm topped with sour cream mixture.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BOBBY FLAY'S PUMPKIN BREAD PUDDING



Bobby Flay's Pumpkin Bread Pudding image

Adapted from Bobby Flay's "Bold American Food" Book. This scrumptious dessert offers a double twist: pumpkin without the pie and bread pudding that goes pumpkiny. The first step is to make the pumpkin bread, which needs to get stale for a few days, so advance preparation is not only possible but recommended. Make the custard the day of serving.

Provided by Cooking Queen

Categories     Dessert

Time 3h

Yield 9-10 serving(s)

Number Of Ingredients 21

1 3/4 cups all purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 eggs
1/3 cup unsalted butter
3/4 cup sugar
1 cup pumpkin puree
1/3 cup milk
1 teaspoon vanilla
5 egg yolks
1 cup milk
1 cup cream
1/2 cup sugar
1 -2 ounce Bourbon (optional) or 1 -2 ounce whiskey (optional)
1/4 cup pumpkin puree
1 teaspoon vanilla
1 pinch salt
ground cinammon nutmeg, ginger

Steps:

  • For the bread:.
  • In a bowl, combine 1 3/4 cup all-purpose flour, 1/4 teaspoons baking powder, 1 teaspoons salt, 1 teaspoons baking soda, 1 teaspoons cinnamon and 1/2 teaspoons ground cloves.
  • In a separate, larger bowl, beat 2 eggs, 1/3 cup unsalted butter and 3/4 cup sugar until fluffy. Add 1 cup pumpkin puree, 1/3 cup milk and 1 teaspoons vanilla.
  • With a rubber spatula, add dry ingredients to wet and incorporate til blended.
  • Bake in a 350 oven in a greased loaf pan, about 1 hour, or until an inserted skewer comes out clean. Let cool and invert.
  • Cut half of your bread into cubes when cool and let get stale before continuing with recipe. The other half is great for breakfast.
  • For the pudding:.
  • Preheat oven to 300 degrees.
  • Scald 1 cup milk, 1 cup cream and 2 teaspoons sugar. This means warming, just below boiling point, not scorching the milk. Make sure a skin has not developed on the surface; if so, remove. Optional add-on: 1 or 2 ounces of your favorite bourbon, whiskey or rum.
  • Combine 5 egg yolks, 1/4 cup canned pumpkin puree, 1 teaspoons vanilla, pinch of salt, 1/4 teaspoons each of ground cinnamon, nutmeg and ginger and 1/2 cup sugar (minus 2 tsp.) and whisk.
  • Ladle one or two ladles of milk into the egg mixture and whisk. You want to gently bring up the temperature of the egg mixture before adding to the milk. This process, tempering, helps to prevent curdling. Incorporate all of egg mixture into milk and stir, on low to medium heat, with wooden spoon until mixture has body and thickness. A good barometer is a visible streak made with your finger on the back of spoon.
  • Take off heat. Pour over bread cubes, which are waiting in a 2-quart buttered pan (approximate size).
  • Pour about 1 inch of water into a larger pan and set pudding pan inside. Water should be half way up the pan. This is called a bain-marie or water bath. Bake for about 50 minutes, or until custard is set. Serve warm or at room temperature. Not very tasty served cold from the fridge.
  • Serves at least 9, maybe a few more.

Nutrition Facts : Calories 408.6, Fat 20, SaturatedFat 11.5, Cholesterol 204.5, Sodium 473.9, Carbohydrate 50.7, Fiber 0.9, Sugar 28.3, Protein 7.3

PUMPKIN BREAD PUDDING (LOW FAT)



Pumpkin Bread Pudding (Low Fat) image

A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook.

Provided by PaulaG

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

8 slices whole wheat bread
1 cup egg substitute
2 1/4 cups skim milk
1 (16 ounce) can pumpkin
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup raisins

Steps:

  • Preheat oven to 375 degrees.
  • Lightly oil a 2-quart casserole dish and set aside.
  • Crumble the bread by hand or food processor to make bread crumbs.
  • Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
  • Fold in raisins and bread crumbs.
  • Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
  • Bake 1 hours or until knife inserted in center comes out clean.

DELICIOUS PUMPKIN BREAD



Delicious Pumpkin Bread image

An enticing aroma wafts through my house when this tender cake-like pumpkin bread is in the oven. I bake extra loaves to give as holiday gifts. My friends wait eagerly for it every year. -Linda Burnett, Prescott, Arizona

Provided by Taste of Home

Time 1h5m

Yield 5 miniature loaves.

Number Of Ingredients 9

5 large eggs
1-1/4 cups canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 cups sugar
2 packages (3 ounces each) cook-and-serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. , Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.

Nutrition Facts : Calories 150 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Categories     Milk/Cream     Dessert     Bake     Raisin     Pumpkin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar

Steps:

  • For bread pudding:
  • Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
  • Meanwhile, prepare caramel sauce:
  • Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  • Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

PUMPKIN BREAD RECIPE



Pumpkin Bread Recipe image

Go nuts with this Pumpkin Bread Recipe. Vanilla pudding and chopped walnuts give this pumpkin bread recipe its super-moist and nutty appeal.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 16 servings.

Number Of Ingredients 10

1-3/4 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 Tbsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 cup butter, melted
1 cup sugar
1 can (15 oz.) pumpkin
2 eggs
1/3 cup chopped walnuts

Steps:

  • Heat oven to 350ºF.
  • Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside.
  • Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.
  • Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!). A dusting of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 16

Unsalted butter, room temperature, for ramekins
6 tablespoons dark-brown sugar
1 cup raisins
1/3 cup bourbon
1/3 cup hot water
One 15-ounce can pumpkin puree
4 large eggs
1 cup granulated sugar
1 1/2 cups milk
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of salt
One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
  • In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
  • Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

Provided by Ian Knauer

Categories     Milk/Cream     Dairy     Dessert     Bake     Quick & Easy     Pumpkin     Fall     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
  • Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

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From rachaelrayshow.com


PUMPKIN BREAD PUDDING - THE KITCHEN MAGPIE
2020-12-16 2 teaspoons pumpkin pie spice 4 large eggs 1/2 cup raisins 1/2 cup chopped pecans Instructions Use the melted butter to grease the bottom and sides of a 9x13 baking dish. Place the bread cubes into the 9x13 dish, pressing down lightly and moving the cubes around to get them into an even layer. Whisk together the milks and pumpkin pie filling.
From thekitchenmagpie.com


PUMPKIN BREAD PUDDING – A COUPLE COOKS
2021-11-09 For the pumpkin bread pudding 1 pound loaf sourdough or artisan bread ( 12 cups bread chunks) 5 eggs 2 cups whole milk 1 cup pumpkin puree ¾ cup brown sugar ½ cup granulated sugar ½ tablespoon vanilla extract 1 ½ tablespoons pumpkin pie spice 1 pinch salt For the bourbon sauce ½ cup granulated sugar ¼ cup whole milk ¼ cup salted butter
From acouplecooks.com


PUMPKIN BREAD PUDDING RECIPE - THE SPRUCE EATS
2021-07-15 Steps to Make It. Gather the ingredients. Heat oven to 350 F/180 C/Gas 4 and butter an 11x7-inch baking dish. In a bowl, cover the torn bread with the half-and-half; set aside. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted …
From thespruceeats.com


PUMPKIN BREAD PUDDING - PLANT-BASED VEGAN RECIPE
2013-11-20 In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely. Transfer the mixture to the prepared pan. Bake for 25 minutes, or until the top is golden brown ...
From forksoverknives.com


SWEET AND SAVORY PUMPKIN BREAD PUDDING RECIPE - THE RECIPE CRITIC
2020-10-02 Instructions. Whisk pumpkin, eggs, sugar, milk, heavy cream, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined. Add the bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 350 degrees F while the bread is soaking.
From therecipecritic.com


COZY PUMPKIN BREAD PUDDING RECIPE - THE TABLE BY HARRY & DAVID
In a small saucepan, combine milk, pumpkin butter, salted butter, vanilla, and brown sugar. Simmer on low to medium heat until warm, whisking to combine. Remove from heat and allow to cool. When milk mixture has cooled, add eggs and whisk until combined. Pour mixture over the cubed English muffins, cover, and refrigerate for 1 hour. Heat oven ...
From harryanddavid.com


PUMPKIN BREAD PUDDING WITH WARM CARAMEL SAUCE
2019-10-23 Instructions. Preheat oven to 350. Butter a 9x13 inch baking dish. In a large, deep mixing bowl, whisk together pumpkin and all other ingredients EXCEPT bread until well blended. Gently fold in bread cubes and mix well. Let sit for 20 minutes at room temperature. Stir bread cubes and transfer to prepared dish.
From southernfoodandfun.com


BOBBY’S PUMPKIN BREAD PUDDING - THE PIONEER WOMAN
2010-11-21 Very simple ingredients. A piece of cake. (Well, a loaf of bread.) Then she cubed the bread, put it on a big sheet pan, and toasted the bread for about forty-five minutes or so, just to dry it out a little bit. While the bread was drying, she made the pumpkin custard, which sounds complicated but really isn’t at all.
From thepioneerwoman.com


PUMPKIN BREAD PUDDING | BERLY'S KITCHEN
2021-10-31 Instructions. Preheat the oven to 350°F, and grease a 9x13-inch or 11x7-inch casserole dish. Add the bread to the casserole dish and set aside. In a large bowl, whisk together the eggs, milk, granulated sugar, pumpkin, pecans, brown sugar, butter, vanilla, pumpkin pie …
From berlyskitchen.com


PUMPKIN BREAD PUDDING - RECIPES | PAMPERED CHEF CANADA SITE
In large bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, spice blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture. Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle pecans evenly over bread.
From pamperedchef.ca


PUMPKIN BREAD PUDDING RECIPE & VIDEO - JOYOFBAKING.COM
Pumpkin Bread Pudding: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.You will need an 8 x 2 inch (20 x 5 cm) square baking pan. Custard: In an large bowl whisk together the eggs, pumpkin, cream and/or milk, melted butter, sugar, vanilla, spices, and salt.Add the bread cubes and pecans and toss to coat, making sure all the bread cubes …
From joyofbaking.com


SLOW COOKER PUMPKIN BREAD PUDDING - MARIE BOSTWICK
2021-09-29 Cut or tear the bread into approximately 1-inch cubes and place in slow cooker. In a large bowl, beat pumpkin puree and eggs together until smooth. Whisk in half and half, milk, sugars, syrup, bourbon if using, vanilla extract and spices until well combined. Pour pumpkin mixture over the bread cubes. Stir gently, just to make sure that all the ...
From mariebostwick.com


PUMPKIN BREAD PUDDING, WITH KARUNA'S EMPOWER - KARVIVA
In a large mixing bowl, whisk together KARUNA’s EMPOWER, milk, vanilla extract, eggs, brown sugar, pumpkin spice, and sea salt. Pour the custard over the bread and press the bread down to ensure everything gets covered. Let the bread pudding rest for 10 minutes before baking for 30 minutes, turning the heat down to 200°F (93°C), and then ...
From karviva.com


PUMPKIN BREAD PUDDING RECIPE - A CLASSIC TWIST
In a large bowl, whisk together the milk, pumpkin puree, melted butter, vanilla extract, eggs, and mayo. Whisk until well combined. Add in the brown sugar, pumpkin pie spice, nutmeg, and whiskey if using. Mix until well combined. Grease a large casserole dish (5qt or bigger) with cooking spray. Layer the bread cubes in the dish.
From aclassictwist.com


PUMPKIN BREAD PUDDING RECIPE - FOOD REPUBLIC
2011-10-03 Grease a 10-inch glass baking dish with 1 tablespoon of butter. 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool. 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. 4.
From foodrepublic.com


PUMPKIN PRALINE BREAD PUDDING - FLAVOR MOSAIC
In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces. Bake in a preheated oven at 350 for about 1 hour. While the bread pudding is baking, make the praline sauce.
From flavormosaic.com


THE BEST PUMPKIN BREAD PUDDING RECIPE
2018-08-13 Top with pecans, cover and chill in the fridge for at least 2 hours (can be overnight) Preheat the oven to 350F. Take the bread pudding out of the fridge and place it on the counter. Once the oven is heated, bake the bread pudding in the oven for 30 to 35 minutes. Top with coconut maple cream and serve warm.
From unicornsinthekitchen.com


PUMPKIN BREAD PUDDING | EMERILS.COM
Preheat the oven to 300° F. Grease a 9- by 13-inch baking pan with the butter and set aside. In a large mixing bowl whisk the eggs together with the sugar, cinnamon, ginger, cloves, and salt. Whisk in the pumpkin purée, then the heavy cream. Add the cubed bread and stir well to combine. Let the bread sit in the egg mixture for 10 minutes ...
From emerils.com


PUMPKIN BREAD PUDDING RECIPE - COOKS AND EATS
2012-10-10 1/2 cup unsalted butter. 1/2 cup heavy whipping cream. Over low heat, in a medium sized sauce pan, melt the brown sugar, sugar, salt and butter until dissolved. Stir for 5 minutes. Add the heavy whipping cream and continue to cook for an additional five minutes, until the mixture thickens. Serve over the pumpkin bread pudding with powdered ...
From cooksandeats.com


THE PERFECT PUMPKIN BREAD PUDDING RECIPE - THE SOCCER MOM BLOG
2021-10-10 Sprinkle with 1 teaspoon pumpkin pie spice. In a large mixing bowl combine eggs, coconut milk, almond milk, 1 cup brown sugar, vanilla extract, salt, and remaining teaspoon of pumpkin pie spice. Whisk until well mixed. Fill baking dish with bread cubes and press down to fit. Pour melted butter over bread.
From thesoccermomblog.com


PUMPKIN BREAD PUDDING – RHODES BAKE-N-SERV
2020-11-17 Instructions. Cut Bread into 1 inch cubes. Place bread cubes in a sprayed 9×9 oven safe dish. Combine half and half, pumpkin, eggs, vanilla, sugar, brown sugar, cinnamon and pumpkin pie spice in a large bowl. Pour the mixture over the bread cubes and press down so it saturates the bread. Bake at 350°F 50-60 minutes, or until a knife inserted ...
From rhodesbakenserv.com


PUMPKIN BREAD PUDDING - MY BAKING ADDICTION
2020-11-15 Instructions. In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, pumpkin, cinnamon, ginger, cardamom, nutmeg, and salt until well blended. Add bread and stir carefully to combine, making sure there are no dry pieces remaining. Lightly coat an 8x8 square baking dish with nonstick spray.
From mybakingaddiction.com


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