Simons Pumpkin Bread Pudding Recipes

BREAKFAST/DINNER BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish.
• Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool.
• In a large bowl, whisk together the milk, paprika, chile flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard.
• Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.

PUMPKIN AND SPICE BREAD PUDDING

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with butter. In heavy 3-quart saucepan, heat 3 cups whipping cream, the milk, 1/2 cup granulated sugar and the salt to simmering over medium heat, stirring frequently. Remove from heat.
• In large bowl, beat eggs and yolks with wire whisk. Add pumpkin, brown sugar and pumpkin pie spice. Stir mixture into hot cream mixture with whisk. Gently stir in bread cubes. Let stand 30 minutes.
• Heat oven to 325°F. Sprinkle 2 tablespoons granulated sugar over custard. Bake 50 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Stir in bourbon. Serve with warm bread pudding.

SIMON'S PUMPKIN BREAD PUDDING

Steps:

• FOR THE PUDDING, place cubed bread in greased crockpot.
• Beat together milk & eggs.
• Stir in sugar, butter, raisins, pie filling, cinnamon & nutmeg.
• Pour pumpkin mixture over bread & stir.
• Cover & cook on high 1 hour, then reduce heat to low & cook 3-4 hours or until temperature reaches 160 degrees F.
• FOR THE SAUCE, just before pudding is done, melt butter in saucepan.
• Stir in flour until smooth, then gradually add water, sugar & vanilla.
• Bring to boil, then cook, stirring constantly for 2 minutes or until thickened.
• Pour sauce over hot bread pudding & serve.

PUMPKIN BREAD PUDDING WITH EGGNOG WHIPPED CREAM

Steps:

• Heat oven to 350 degrees F. In a large bowl, whisk together milk, sugar, cinnamon, ginger, cloves, egg and pumpkin.
• Stir in bread cubes. Spray 8 (1-cup) ramekins with cooking spray. Place on a baking sheet. Pour mixture into ramekins. Sprinkle tops with pecans.
• Bake 45 minutes or until set.
• Meanwhile beat cream and sugar until soft peaks form. Beat in rum extract and nutmeg. Serve warm topped with flavored whipped cream.

EASY PUMPKIN BREAD PUDDING

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.