Pumpkin Bread Pudding With Raisin Nut Bread Recipes

RAISIN-NUT BREAD PUDDING

Steps:

• Place bread cubes in a greased 20-oz. baking dish. , In a bowl, whisk egg and milk. Add brown sugar, butter, cinnamon, nutmeg and salt; mix well. Pour over bread; sprinkle with raisins and nuts. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Serve warm with whipped cream; sprinkle with cinnamon.

PUMPKIN BREAD PUDDING

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.

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

PUMPKIN BREAD PUDDING

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 RAISINS

Steps:

• In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.

PUMPKIN GINGER BREAD PUDDING

Steps:

• Squash: Preheat the oven to 375 degrees F.
• Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange them on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all the way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture.
• Pudding: Preheat the oven to 350 degrees F.
• In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well. Stir in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let it sit for 15 minutes.
• Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish, once the bread has soaked.
• Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
• It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

PUMPKIN BREAD PUDDIN'

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.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

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.

HOLIDAY RAISIN NUT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.

PUMPKIN BREAD PUDDING WITH RAISIN NUT BREAD

Steps:

• Preheat oven to 325 degrees.
• Butter sides and bottom of 13x9" baking pan.
• Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread). In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
• Add sugar and vanilla and beat at med.
• speed until thoroughly combined.
• reduce speed to low and add cream; mix until smooth.
• Pour egg-cream mixture over bread and croissant slices.
• the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
• In small bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar.
• Sprinkle sugar-spice mixture over the bread pudding.
• Fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water.
• Place in oven, set bread pudding pan in the water bath.
• Bake 45-50 min.
• or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan.
• Cool to room temperature. refrigerate for 2 hours or until firm.