Pumpkin Eggnog Bread Pudding Recipes
PUMPKIN BREAD PUDDING
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
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
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
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
EGGNOG PUMPKIN BREAD
Another Holiday addition , Haven't tired this recipe but have been told it's very moist and has great flavor.
Provided by Chef DeeDee Smith
Categories Breads
Time 1h5m
Yield 2 loaves, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar until fluffy.
- add eggs and blend well.
- add EggNog and Pumpkin mix completely.
- combine all dry ingredients and mix well with wet ingredients until well blended.
- pour into two 9" greased loaf pans.
- Bake at 350* for 45 min or until tooth pick comes out clean.
Nutrition Facts : Calories 222.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 45.9, Sodium 235, Carbohydrate 34.9, Fiber 1, Sugar 23.5, Protein 2.3
PUMPKIN EGGNOG
Steps:
- Prepare a bowl set into a large bowl filled with ice and water and set aside.
- Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
- Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.
PUMPKIN BREAD PUDDING WITH RAISINS
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
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 :
PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY
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
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
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.
Categories Milk/Cream Dessert Bake Raisin Pumpkin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
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.
EASY PUMPKIN BREAD PUDDING
Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.
Provided by spyseoflife
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
- Place bread cubes in the greased baking dish. Pour half-and-half on top.
- Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
- Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 71.7 g, Cholesterol 84.3 mg, Fat 13.9 g, Fiber 5.2 g, Protein 10.2 g, SaturatedFat 4.7 g, Sodium 443.2 mg, Sugar 50.9 g
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- In a large bowl, whisk together the pumpkin, cream, eggs, brown sugar, cinnamon, nutmeg, allspice, cloves and salt.
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- Preheat the oven to 350 degrees F. Butter a 2.5- or 3-quart baking dish (you can also use a 13x9-inch baking dish).
- In a large bowl, whisk the eggs, eggnog, cream, vanilla, cinnamon, and nutmeg. Add the sugar and whisk well to combine. Add the bread cubes and stir to coat them in the liquid. Let the bread soak in the eggnog mixture for 20 to 30 minutes, stirring and pushing them down in the liquid occasionally.
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