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 PIE BREAD PUDDING
Combination of 2 classic recipes: bread pudding and pumpkin pie. I put this together on a whim and loved it. Taste is more comforting than sweet. Great served warm or cold and can be complemented with whipped cream or milk.
Provided by Mary
Categories Fruits and Vegetables Vegetables Squash
Time 2h10m
Yield 12
Number Of Ingredients 17
Steps:
- Grease a 9x13-inch baking dish.
- Spread bread cubes into the prepared baking dish.
- Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
- Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.7 g, Cholesterol 76 mg, Fat 11.3 g, Fiber 2.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 456.1 mg, Sugar 34.9 g
EASY AND DELICIOUS PUMPKIN BREAD PUDDING!
Some people might think this is even better than pumpkin pie lol! You can cut the sugar back a couple of tablespoons. Serve this with my Really Easy and Good Caramel sauce#78088, or with whipped cream, this is so good! Prep time does not include slicing the bread into cubes.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter a11 x 7-inch baking dish.
- In a large bowl whisk together first 7 ingredients to combine.
- Fold in bread cubes and raisins.
- Transfer the mixture to prepared baking dish.
- Let stand for 10-15 minutes for the bread to absorb the mixture.
- Bake for about 40-45 minutes, or until done.
- Serve with lots of whipped cream, or caramel topping.
- Delicious!
PUMPKIN BREAD PUDDIN'
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
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
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
THE BEST PUMPKIN BREAD PUDDING RECIPE
Pumpkin bread pudding is moist and delicious and makes for a great fall treat! Aromatic baking spices, creamy pumpkin, and a few tasty tricks make this the best ever!
Provided by Stacey aka the Soccer Mom
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mist pan with non-stick baking spray.
Nutrition Facts : Calories 401 kcal, Carbohydrate 42 g, Protein 8 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 537 mg, Fiber 2 g, Sugar 18 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
PUMPKIN BREAD PUDDING
This pumpkin bread pudding is the ideal fall dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.
Provided by Sonja Overhiser
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
- Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
- Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
- Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you'd like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
- Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn't bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes 3/4 cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving.
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
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