Pumpkin Bread Pudding Recipes

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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 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

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

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 PECANS



Pumpkin Bread Pudding with Pecans image

This pumpkin bread pudding with pecans couldn't be much easier - using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it. Top with caramel sauce and ice cream!

Provided by JONILEWIS

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 12

Number Of Ingredients 11

1 (8 ounce) loaf French bread, torn into bite-sized pieces
2 ½ cups whole milk
2 cups pumpkin puree
2 cups white sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange flavoring
1 teaspoon pumpkin pie spice
2 cups chopped pecans
1 cup golden raisins
1 stick butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
  • Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
  • Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
  • Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 63.4 g, Cholesterol 71.9 mg, Fat 24.2 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 7.5 g, Sodium 315.7 mg, Sugar 46.5 g

EASY PUMPKIN BREAD PUDDING



Easy Pumpkin Bread Pudding image

This can be calorie reduced by using the diet bread, skim milk and skim Pet milk. You can use just egg whites and you can substitute Sweet 'n Low for the sugar.

Provided by Janet4

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 can large pumpkin puree
1 (12 ounce) can evaporated milk
1/2 cup white sugar
2 teaspoons vanilla
1/3 cup raisins
4 cups milk
6 eggs, beaten
3/4 cup brown sugar, packed
2 teaspoons pumpkin pie spice
8 cups bread, cubed

Steps:

  • Preheat the oven to 350 degrees.
  • Put the bread cubes and raisins in a buttered 3 quart oven dish.
  • Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
  • Mix well and pour egg mixture evenly over bread.
  • Stir around a bit to make sure all the bread is coated.
  • Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
  • Cool slightly before serving.
  • (Yes, it will fall in the center. The eggs cause this to happen)

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Author The Rail Stop Restaurant
Steps 5
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PUMPKIN PECAN BREAD PUDDING | TASTY RECIPES
2021-09-29  · While the bread pudding is baking, make the caramel sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
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PUMPKIN BREAD PUDDING WITH VANILLA BUTTER SAUCE RECIPES
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 …
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Top Asked Questions

How long to bake pumpkin bread pudding?
How to Make Pumpkin Bread Pudding Preheat oven to 350 degrees. In a mixing bowl whisk together sugar, spices and salt. Whisk in eggs and egg yolks. Place bread cubes in an extra large mixing bowl. Spoon mixture into a buttered baking dish Bake in preheated oven until set, about 45 – 50 minutes.
How to make bread pudding with pumpkin and rice?
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.
How do you make bread pudding with bread?
To toast the bread, preheat oven to 350°F, place bread in an even layer in a greased 9 x 13 baking dish, and bake the bread pieces for 5 minutes or until bread is slightly crispy.) When ready to bake the bread pudding, whisk together the eggs, milk, sugars, pumpkin pie spice, vanilla, and pumpkin puree in a medium bowl.
How do you make the best pumpkin bread?
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.

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