Pumpkin Custard Bread Pudding Recipes

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PUMPKIN CUSTARD BREAD PUDDING



Pumpkin Custard Bread Pudding image

This bread pudding makes a fine substitute for the more common pumpkin pie at holiday time or anytime in the fall. Note that you are using pumpkin pie filling mix that has sugar and spices added. Standing time is not included in the timing of the recipe. Recipe from BH&G.

Provided by Lorraine of AZ

Categories     Dessert

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 7

nonstick cooking spray
2 eggs, beaten
2/3 cup half-and-half or 2/3 cup light cream
1 (30 ounce) can pumpkin pie filling, mix
5 cups dry bread cubes (see NOTE)
1/2 cup chopped pecans
caramel ice cream topping (optional)

Steps:

  • Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
  • In a large bowl whisk together the eggs and half-and-half. Stir in the pumpkin pie filling until combined. Stir in the bread cubes. Pour pumpkin mixture into the prepared cooker.
  • Cover and cook on LO heat ONLY for 3-1/2 to 4 hours or until a knife inserted near center comes out clean (160 degrees F.) Turn off cooker and, if possible, remove liner from cooker. Let stand, uncovered for 30 minutes before serving.
  • To serve: spoon bread pudding into dessert dishes; sprinkle each serving with some nuts. If desired, drizzle with caramel ice cream topping.
  • NOTE: To make 5 cups dry bread cubes, cut 8 or 9 slices fresh bread into 1/2-inch cubes. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered in a 300 degree F. oven for 10 to 15 minutes.

Nutrition Facts : Calories 276.6, Fat 9.5, SaturatedFat 2.5, Cholesterol 54, Sodium 390.9, Carbohydrate 44.2, Fiber 10.2, Sugar 1.6, Protein 6.1

PUMPKIN CARAMEL BREAD PUDDING



Pumpkin Caramel Bread Pudding image

This bread pudding was a request from a pregnant friend who was having very specific cravings! A homemade caramel sauce is the base for the custard, which is both flavored and thickened by pumpkin puree. And of course, lots of warm pumpkin pie spice make this the ultimate autumn dessert (pro tip: it also makes a great breakfast treat with coffee).

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray
1 cup granulated sugar
3 cups heavy cream
4 tablespoons unsalted butter, cubed
1 teaspoon kosher salt
2 cups whole milk
4 large eggs plus 6 large yolks
1 cup pumpkin puree
1/2 cup packed light or dark brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
8 cups stale cubed challah (about one 1-pound loaf, cut into 1 1/2-inch cubes; see Cook's Note)
1/2 cup raw pecan pieces
Whipped cream or ice cream, for serving

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
  • While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
  • Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
  • Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
  • Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.

PUMPKIN CUSTARD



Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.

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

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



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.

CUSTARD BREAD PUDDING



Custard Bread Pudding image

I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.

Provided by SweetPea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

1 quart half-and-half
4 large eggs
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 slices bread
¼ cup raisins, or to taste
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
  • Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
  • Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g

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.

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 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

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From bhg.com


BOBBY’S PUMPKIN BREAD PUDDING - THE PIONEER WOMAN
2010-11-21 Turns out, though, homegirl knows her stuff. Bobby’s dessert was “Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise,” and my eleven-year-old was so smitten with the recipe during filming, it’s totally ruined her forever on the typical sweets eleven-year-olds might like. “Honey, you want a piece of ...
From thepioneerwoman.com


PUMPKIN BREAD PUDDING RECIPE - FOOD REPUBLIC
2011-10-03 Grease a 10-inch glass baking dish with 1 tablespoon of butter. 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool. 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. 4.
From foodrepublic.com


PUMPKIN BREAD PUDDING - RECIPE - FINECOOKING
Scatter the dried cranberries over the bread. Combine the milk and cream in a heavy-based 2-quart saucepan over medium-high heat. Bring just to a boil and remove from the heat. In a large bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt. Whisk in the eggs and yolks. Blend in the pumpkin and vanilla.
From finecooking.com


PUMPKIN BREAD PUDDING RECIPE & VIDEO - JOYOFBAKING.COM
Pumpkin Bread Pudding: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.You will need an 8 x 2 inch (20 x 5 cm) square baking pan. Custard: In an large bowl whisk together the eggs, pumpkin, cream and/or milk, melted butter, sugar, vanilla, spices, and salt.Add the bread cubes and pecans and toss to coat, making sure all the bread …
From joyofbaking.com


PUMPKIN BREAD PUDDING WITH BROWN BUTTER SAUCE - A BAJILLIAN …
2021-09-20 Stir in the milk, heavy cream, and vanilla. Add the torn croissants, and stir until every piece is saturated with the custard. Refrigerate at least 2 hours, or overnight. Preheat the oven to 350ºF. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the bread pudding. Bake for 40-45 minutes.
From abajillianrecipes.com


PUMPKIN BREAD PUDDING - LIVE WELL BAKE OFTEN
2020-10-27 Allow to sit and soak up the mixture for about 15 minutes. Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 55 minutes or until the center is set. Remove from the oven and transfer to a wire rack to cool slightly before serving.
From livewellbakeoften.com


SLOW COOKER PUMPKIN BREAD PUDDING - MARIE BOSTWICK
2021-09-29 Cut or tear the bread into approximately 1-inch cubes and place in slow cooker. In a large bowl, beat pumpkin puree and eggs together until smooth. Whisk in half and half, milk, sugars, syrup, bourbon if using, vanilla extract and spices until well combined. Pour pumpkin mixture over the bread cubes. Stir gently, just to make sure that all the ...
From mariebostwick.com


PUMPKIN BREAD PUDDING - MY BAKING ADDICTION
2020-11-15 Instructions. 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.
From mybakingaddiction.com


PUMPKIN BREAD PUDDING - PLANT-BASED VEGAN RECIPE
2013-11-20 Instructions. Preheat the oven to 350ºF. Have ready an 8 x 8-inch nonstick or silicone baking pan. In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat ...
From forksoverknives.com


COZY PUMPKIN BREAD PUDDING RECIPE - THE TABLE BY HARRY & DAVID
In a small saucepan, combine milk, pumpkin butter, salted butter, vanilla, and brown sugar. Simmer on low to medium heat until warm, whisking to combine. Remove from heat and allow to cool. When milk mixture has cooled, add eggs and whisk until combined. Pour mixture over the cubed English muffins, cover, and refrigerate for 1 hour. Heat oven ...
From harryanddavid.com


PUMPKIN BREAD PUDDING - A FAMILY FAVORITE RECIPE - RABBIT HILL
Preheat oven to 350 degrees. Butter a 2-quart baking dish. Toss your cubed bread onto a sheet pan and bake for 5 - 7 minutes. Remove from the oven and let cool. In a large bowl, stir together the pumpkin, pumpkin pie spice, brown sugar, salt, and vanilla.
From jenntavolettidesign.com


PUMPKIN BREAD PUDDING & CARAMEL SAUCE - SPEND WITH PENNIES
2013-10-12 Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly. Preheat oven to 350°F. In a large bowl, combine all bread pudding ingredients except bread and mix well. Gently stir in bread cubes. Pour mixture into a 9x13 baking dish and let sit for 15 minutes.
From spendwithpennies.com


PUMPKIN BREAD PUDDING - OWLBBAKING.COM
2020-08-29 Using your spatula, gently squish down the bread until each piece is covered or at least soaked with the custard (any dry bits will burn in the oven). Cover with plastic wrap and chill in the fridge for 1 hour. Preheat the oven to 350°. Bake uncovered for 40-50 minutes until browned and fully set.
From owlbbaking.com


EASY BAKED PUMPKIN PUDDING - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 233268 › easy-baked-pumpkin-pudding. All information about healthy recipes and cooking tips
From therecipes.info


SWEET AND SAVORY PUMPKIN BREAD PUDDING RECIPE - THE RECIPE CRITIC
2020-10-02 Make the pumpkin custard mixture: Whisk the pumpkin puree, eggs, sugars, milk, syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined. Soak: Add the cubed bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Meanwhile, preheat the oven to 350 degrees F.
From therecipecritic.com


EASY CUSTARD BREAD PUDDING RECIPE (WITH VIDEO) - SIZZLING EATS
2019-10-15 Using an immersion blender, lightly blend the eggs, milk, extract, sugar and spices. Add the custard to the bread and use a spoon to mix all the bread with custard. Allow the bread to soak up the custard for at least 5 minutes before baking. Bake for 50-55 minutes.
From sizzlingeats.com


PUMPKIN BREAD PUDDING RECIPE - STETTED
2017-10-13 Instructions. 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.
From stetted.com


PUMPKIN PECAN CUSTARD BREAD PUDDING - SAVOR WITH JENNIFER
Toast the pecans on a large baking sheet for 8-10 minutes, stirring upon occasion, until deeper brown and fragrant. Place the bread cubes in a 9×13 baking pan that has been treated with cooking spray or butter. Whisk together the pumpkin custard ingredients in a mixing bowl and then pour over the bread cubes.
From savorwithjennifer.com


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