Pumpkin Bread Pudding With Amaretto Sauce Recipes

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PANETTONE BREAD PUDDING WITH AMARETTO SAUCE



Panettone Bread Pudding with Amaretto Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Steps:

  • To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
  • To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
  • Preheat the oven to 350 degrees F.
  • Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

BREAD PUDDING WITH AMARETTO SAUCE



Bread Pudding with Amaretto Sauce image

Provided by My Food and Family

Categories     Home

Time 2h

Number Of Ingredients 16

3/4 cups Dole seedless raisins
2 Tbsp amaretto or water
1 pound French bread, cut into 1 inch cubes
3 cups milk (not lowfat or nonfat)
1 cup half-and-half
3 eggs, beaten
2 cups Dixie sugar
3 Tbsp unsalted Breakstone butter
2 Tbsp McCormicks vanilla extract
1/2 tsp ground cinnamon
Sauce:
1/2 cup butter (1 stick)
1/2 cup firm packed Dixie golden brown sugar
1/2 cup white sugar
1 egg beaten
3 Tbsp amaretto, etc. optional *

Steps:

  • Place raisins in small bowl. Pour amaretto over and let soak 20 minutes. Preheat oven to 325°F.
  • Generously butter 12x9x2 baking pan. Place bread in a large bowl. Pour milk and half-and-half over. Let soak 5 min. Mash with fork or potato masher.
  • Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Mix with bread, Add raisins, toss to coat. Transfer bread mixture to prepared pan.
  • Bake until is deep golden-brown about 1 hour. Remove from oven, let cool.
  • For Sauce
  • Melt butter with both sugars in heavy medium saucepan, over low heat, stirring until sugars dissolve.
  • Whisk egg in small bowl. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 min. DO NOT BOIL * whisk in amaretto *.
  • Spoon over warm bread pudding. Cut pudding into 12 to 16 pieces. Serve with Cool Whip if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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.

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE



Pumpkin Bread Pudding with Caramel Rum Sauce image

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

2 eggs
1 ½ cups half-and-half
¼ cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
⅔ cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum

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

PUMPKIN BREAD PUDDING WITH AMARETTO SAUCE



Pumpkin Bread Pudding with Amaretto Sauce image

If you find yourself craving the fall flavors of pumpkin and almond, this recipe for bread pudding with amaretto sauce is one to try.

Provided by Colleen Criswell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 16

Number Of Ingredients 17

6 cups crumbled dry bread
½ cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 cup pumpkin puree
3 eggs, beaten
1 teaspoon nutmeg
1 teaspoon cinnamon
¼ teaspoon ground ginger
2 cups milk
¼ cup butter, melted
¼ cup rum
1 teaspoon vanilla extract
1 teaspoon rum extract
1 cup heavy whipping cream, chilled
3 tablespoons white sugar
½ teaspoon vanilla extract
2 tablespoons amaretto liqueur

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9x2-inch baking pan. Place a pan of water into the bottom of the oven to help keep the pudding moist.
  • Combine bread crumbs and walnuts in a bowl and pour into the bottom of the prepared baking pan.
  • Beat condensed milk, pumpkin puree, eggs, nutmeg, cinnamon, and ginger in a mixing bowl. Stir in milk, melted butter, rum, 1 teaspoon vanilla extract, and rum extract. Pour mixture over bread crumbs.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
  • Meanwhile, beat cream, sugar, and 1/2 teaspoon vanilla extract together in a chilled bowl until stiff and peaked. Fold in amaretto and refrigerate whipped cream until ready to serve with the bread pudding.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 29.1 g, Cholesterol 73.6 mg, Fat 15.1 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 7.7 g, Sodium 235 mg, Sugar 19.5 g

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE



Layered Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 17

Vegetable cooking spray
1 (16-ounce) loaf honey white bread, sliced and divided
1 (8-ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar, plus 2 tablespoons sugar
3 teaspoons vanilla extract, divided
11/4 cups almond filling, plus 2 tablespoons almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
Dash salt
1 egg yolk
1/4 cup slivered almonds
Amaretto Cream Sauce, recipe follows
1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

Steps:

  • Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
  • Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
  • Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
  • Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
  • Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
  • Preheat the oven to 325 degrees F.
  • Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
  • Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
  • Combine amaretto and cornstarch, stirring until smooth.
  • Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE



New Orleans Bread Pudding With Amaretto Sauce image

While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!

Provided by Luckeydevil

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 loaf French bread, stale cut into 1 inch cubes (I store the loaf in a cold oven over night to make it stale)
1 quart milk
1/2 cup sugar
2 tablespoons Amaretto (optional)
1 cup raisins
1 tablespoon vanilla extract
6 eggs
2 tablespoons cinnamon
1 cup powdered sugar (for sauce)
1/2 cup butter (for sauce)
1/4 cup Amaretto (for sauce)

Steps:

  • Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
  • Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
  • Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
  • Cool 10 minutes before serving with sauce.
  • For sauce: I always double this!
  • Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
  • ENJOY!

Nutrition Facts : Calories 560.3, Fat 21.6, SaturatedFat 11.6, Cholesterol 206.2, Sodium 542, Carbohydrate 78.8, Fiber 3.3, Sugar 38.6, Protein 14.4

PUMPKIN BREAD PUDDINGS BRûLéE



Pumpkin Bread Puddings Brûlée image

Categories     Bread     Milk/Cream     Dairy     Egg     Dessert     Bake     Amaretto     Frangelico     Pumpkin     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 3/4 cups half and half
3/4 cup sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
6 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)
3/4 cup canned pure pumpkin
4 large egg yolks
1 large egg
1 tablespoon amaretto or Frangelico (hazelnut liqueur)
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
6 tablespoons whipping cream
6 tablespoons (packed) golden brown sugar

Steps:

  • Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
  • Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
  • Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
  • Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
  • Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

EASY BREAD PUDDING WITH AMARETTO SAUCE



Easy Bread Pudding With Amaretto Sauce image

This is derived from a combination of recipes. The sauce make the dish as it is very smooth and not too sweet.

Provided by IAKnight

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 15

6 cups bread cubes, 1 large or 2 small loaves of French bread cut into 1 1/2 inch cubes
3/4 cup raisins
4 tablespoons melted butter
6 beaten eggs
1 cup sugar
1 cup milk
1 cup whipping cream
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla
1 cup milk
1 cup whipping cream
1/3 cup sugar
1/2 cup Amaretto
1 tablespoon cornstarch
2 teaspoons vanilla

Steps:

  • Pudding:.
  • Preheat oven to 350°.
  • In a large bowl mix bread cubes and raisins so they are well dispersed.
  • drizzle melted butter onto of bread and raisins.
  • In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
  • Add egg mixture to bread and fold until bread is well soaked.
  • Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
  • Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
  • Sauce:.
  • Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
  • In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
  • Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
  • Sauce should be served warm. Sauce can be stored for up to 3 days ahead.

Nutrition Facts : Calories 299.8, Fat 17.3, SaturatedFat 10.1, Cholesterol 132, Sodium 163.2, Carbohydrate 31.8, Fiber 0.7, Sugar 21.5, Protein 5.2

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From verybestbaking.com


AMARETTO BREAD PUDDING - FOOD LOVIN FAMILY | AMARETTO DESSERT …
Sep 13, 2020 - Amaretto Bread Pudding is a rich and delicious dessert with almonds and amaretto sauce. A easy to make, special dessert that will wow your guests.
From pinterest.com


PEPPERIDGE FARM RAISIN PUDDING RECIPE - THERESCIPES.INFO
Pepperidge Farm Bread Recipe - Create the Most Amazing Dishes trend www.recipeshappy.com. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing. 2. In a frying pan, melt butter over medium-high heat.
From therecipes.info


BREAD PUDDING WITH AMARETTO SAUCE | YUMMY FOOD DESSERT, …
Sep 14, 2013 - Moist and delicious bread pudding recipe. The perfect dessert after any meal. Sep 14, 2013 - Moist and delicious bread pudding recipe. The perfect dessert after any meal. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


AMARETTO BREAD PUDDING WITH GOLDEN RAISINS RECIPE - EASY KITCHEN
Pour the half-and-half evenly over the bread in a large bowl. Let stand for 1 hour. Beat 3 eggs lightly in a bowl. Add the granulated sugar and almond extract and mix well.
From easykitchen.com


NORMA'S AMARETTO FLAVORED BREAD PUDDING SAUCE RECIPE
The recipe doesn't say, but since it does contain eggs, I would refrigerate extra sauce. Just take it out about 20 minutes before you serve the bread pudding. *this recipe makes about 1 quart of sauce to go with the large bread pudding recipe I have also added. makes sixty-four 1 tbsp servings Number of Servings: 64
From recipes.sparkpeople.com


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