Pumpkin Bread Pudding With Raisins Recipes

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PUMPKIN BREAD PUDDING WITH RAISINS



Pumpkin Bread Pudding with Raisins image

Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 15

3 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups whole milk
1 can (12 ounces) evaporated milk
1 cup sugar
2 tablespoons butter, melted
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger, optional
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
6 slices bread, cubed
3/4 cup raisins
1/2 cup pecans, chopped
Whipped cream

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.

Nutrition Facts :

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING



Stuffed Pumpkin With Cranberry-Raisin Bread Pudding image

This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed.

Provided by southern chef in lo

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 18

3 lbs pumpkin
2 tablespoons butter or 2 tablespoons margarine, melted and divided
2 tablespoons sugar, divided
2 large eggs
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
3/4 cup half-and-half
3/4 cup chopped pecans, toasted
1 (16 ounce) raisin bread, loaf cut into 1-inch cubes
1/2 cup fresh cranberries
1 vanilla bean, split
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice

Steps:

  • Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
  • Bake at 350° for 35 minutes.
  • Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
  • Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
  • Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
  • Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
  • For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.

Nutrition Facts : Calories 387.8, Fat 19.8, SaturatedFat 8.9, Cholesterol 68.8, Sodium 267.4, Carbohydrate 50.2, Fiber 3.2, Sugar 23.2, Protein 6.4

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

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

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.

BREAD PUDDING WITH RAISINS



Bread Pudding with Raisins image

Great bread pudding for a weekend breakfast with a large family.

Provided by James Noble

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 10

Number Of Ingredients 8

6 cups day-old bread cubes, crust removed
1 cup raisins, or to taste
4 cups milk
8 eggs
⅔ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
  • Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 43.6 g, Cholesterol 138.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 10.2 g, SaturatedFat 2.5 g, Sodium 391.1 mg, Sugar 28 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



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

PUMPKIN BREAD PUDDING WITH RAISIN NUT BREAD



Pumpkin Bread Pudding with Raisin Nut Bread image

Make and share this Pumpkin Bread Pudding with Raisin Nut Bread recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 10

12 slices raisin nut bread
1/2 cup butter, room temperature
2 butter croissants, sliced lengthwise -- into 1/4
6 large eggs
1 cup sugar
1/8 teaspoon sugar
1 tablespoon vanilla extract
4 cups light cream or 4 cups half-and-half
1/2 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground

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.

Nutrition Facts : Calories 438.5, Fat 28.8, SaturatedFat 16.6, Cholesterol 185.2, Sodium 293.7, Carbohydrate 38, Fiber 1.4, Sugar 19.7, Protein 8.2

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

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From pinterest.com


RUM RAISIN PUMPKIN BREAD PUDDING - SWEET PEA'S KITCHEN
Step 1. In a medium bowl, combine the raisins and rum and let soak for at least 10 minutes. Drain raisins, reserving 1 tablespoon of the liquid. Step 2. In a large bowl, whisk together sugar, salt, cinnamon, ginger, allspice, cloves, heavy cream, milk, pumpkin puree, eggs, and reserved raisin liquid. Step 3.
From sweetpeaskitchen.com


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