Easy And Delicious Pumpkin Bread Pudding Recipes

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
• Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth.
• Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.

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!

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)

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.

Steps:

• Spray loaf pan with Bakers Joy or grease liberally. Preheat oven 350 degrees.
• In a large mixing bowl, combine pumpkin, eggs, oil, water and sugar until well blended.
• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just combined.
• Pour it all into the loaf pan & bake about 50 minutes at 350 degrees.

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.

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.

Steps:

• Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
• Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
• Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
• Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

Steps:

• In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. , Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.