Pumpkin Bread Pudding Lighter Recipes

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EASY PUMPKIN BREAD PUDDING



Easy Pumpkin Bread Pudding image

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

cooking spray
6 cups cubed whole wheat bread
2 cups fat free half-and-half
1 (15 ounce) can pumpkin puree
1 ½ cups white sugar
3 eggs, lightly beaten
½ cup raisins
½ cup chopped pecans
3 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange zest

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

PUMPKIN BREAD PUDDING (LIGHTER RECIPE)



Pumpkin Bread Pudding (lighter recipe) image

Pumpkin bread or bread pudding? You don't need to choose with this deliciously low-fat recipe!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 11

1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups fat-free (skim) milk
1 1/2 teaspoons vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
6 cups bread cubes
1/2 cup currants
1/2 cup chopped pecans
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, currants and pecans in large bowl until well blended. Stir in bread, currants and pecans. Let mixture stand 10 minutes; spoon into springform pan.
  • 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 310, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg

PUMPKIN-GINGER BREAD PUDDING



Pumpkin-Ginger Bread Pudding image

Provided by Anne Burrell

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 13

1 4-pound sugar pumpkin or kabocha squash
Extra-virgin olive oil, for brushing
4 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
1/2 cup golden raisins
1/4 cup diced crystallized ginger
Confectioners' sugar, for garnish (optional)

Steps:

  • Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
  • Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
  • Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.

LIGHTER PUMPKIN BREAD RECIPE BY TASTY



Lighter Pumpkin Bread Recipe by Tasty image

Here's what you need: eggs, oil, pumpkin puree, honey, water, whole wheat flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, salt

Provided by Spencer Kombol

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 11

2 eggs
½ cup oil
1 cup pumpkin puree
⅔ cup honey
2 tablespoons water
1 ¾ cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
½ teaspoon ground ginger
1 teaspoon baking soda
1 pinch salt

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
  • Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
  • Pour the batter into a greased loaf pan and smooth the top into an even layer.
  • Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes before carefully unmolding.
  • Let the loaf sit at room temperature for at least 1 hour before slicing.
  • Enjoy!

Nutrition Facts : Calories 248 calories, Carbohydrate 39 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, Sugar 29 grams

PUMPKIN BREAD PUDDING WITH CRUMB TOPPING



Pumpkin Bread Pudding with Crumb Topping image

This is a fantastic dish to make in the fall, especially for the holidays.

Provided by lauralynn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h20m

Yield 8

Number Of Ingredients 17

12 slices white sandwich bread, or as needed, cubed
cooking spray
1 (15 ounce) can pumpkin puree
4 eggs
½ cup milk
½ cup unsalted butter, melted and cooled
½ cup white sugar
½ cup light brown sugar
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
¾ cup light brown sugar
½ cup unsalted butter, at room temperature
½ teaspoon ground cinnamon
½ cup chopped walnuts

Steps:

  • Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
  • Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
  • Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
  • Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

Nutrition Facts : Calories 650.6 calories, Carbohydrate 84.2 g, Cholesterol 155.2 mg, Fat 32.1 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 16.4 g, Sodium 511.4 mg, Sugar 53.5 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 WITH DULCE DE LECHE



Pumpkin Bread Pudding with Dulce de Leche image

This holiday dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding drizzled with dulce de leche. Bake it up to 2 days ahead of time, refrigerate, and reheat before serving.

Provided by Martha Stewart

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

Time 1h

Number Of Ingredients 13

Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
1 cup homemade Dulce de Leche, or store-bought, warmed

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.

Nutrition Facts : Calories 416 g, Fat 18 g, Fiber 4 g, Protein 10 g

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

Provided by Melissa Walnock

Categories     Cake     Mixer     Dairy     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 23

For Cake
1 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (packed) dark brown sugar
1/2 cup granulated sugar
1/2 cup plus 2 tablespoons grape seed oil
1 cup canned solid-pack pumpkin (not pie filling)*
2 large eggs
For Custard
3/4 cup canned solid-pack pumpkin (not pie filling)*
1 1/4 cups whole milk
1/2 teaspoon salt
1/2 cup maple syrup
8 large egg yolks
Accompaniment: vanilla ice cream (optional)
*1 (15-ounce) can solid-pack pumpkin = 1 3/4 cups, just enough for the cake and the pudding.

Steps:

  • Make cake
  • Preheat oven to 350°F. Butter 17- by 12-inch rimmed baking sheet. Line bottom with parchment paper.
  • In large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt. Set aside.
  • In bowl of electric mixer, combine brown and granulated sugars, oil, and pumpkin. Beat at medium speed until fully combined, about 1 to 2 minutes. Reduce speed to low and gradually add flour mixture. Beat until combined, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition.
  • Spread batter evenly in prepared pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. Transfer cake to rack and cool completely in pan.
  • Preheat oven to 350°F. Run knife around pan sides to loosen, then turn cake out onto rack (do not clean pan) and remove parchment paper. Using long, serrated knife, cut cake into 1/2-inch cubes. Return cubes to pan and bake, turning over halfway through baking, until light brown on all sides, about 15 minutes total. Transfer cubes to rack and cool completely in pan.
  • Make puddings
  • Preheat oven to 325°F.
  • Divide toasted cubes among 8 (4-ounce) ramekins. In medium bowl, whisk together pumpkin, milk, salt, maple syrup, and egg yolks. Pour mixture over cake cubes, filling ramekins to tops and gently pressing on cubes to completely coat with liquid. Cover and refrigerate until liquid is absorbed, about 30 minutes.
  • Arrange ramekins in roasting pan. Add enough hot water to pan to reach halfway up sides of ramekins. Cover pan tightly with foil and bake until puddings are set and firm to the touch, about 30 to 35 minutes.
  • Remove ramekins from pan and serve warm with vanilla ice cream, if desired.

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From myrecipemagic.com


PUMPKIN BREAD PUDDING - COOKING CLASSY
2017-11-05 In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla. Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
From cookingclassy.com


PUMPKIN BREAD WITH PECAN TOPPING - THERESCIPES.INFO
Pecan-Pumpkin Bread Recipe | MyRecipes hot www.myrecipes.com. Stir in pecans. Step 3. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Step 4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and ...
From therecipes.info


PUMPKIN BREAD PUDDING - MY BAKING ADDICTION
2020-11-15 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. Pour the bread into the dish, arranging evenly in the ...
From mybakingaddiction.com


LIGHT PUMPKIN PUDDING - RECIPE | COOKS.COM
Printer-friendly version. LIGHT PUMPKIN PUDDING. 1/2 c. canned pumpkin. 1 c. low-fat vanilla yogurt. 1/4 tsp. ground cinnamon. Mix ingredients. Garnish with sprinkles of cinnamon and sticks. Makes 2 servings. 117 calories.
From cooks.com


PERFECT PUMPKIN BREAD PUDDING RECIPE - HUNGRY GIRL
2014-06-07 Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. Lightly toast bread, and cut into bite-sized pieces. In a large microwave-safe bowl, microwave butter for 30 seconds, or until melted. Add bread pieces to the bowl, and toss to coat. In another large bowl, combine pumpkin, egg whites/substitute, soymilk, and seasonings.
From hungry-girl.com


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