PUMPKIN-MAPLE BREAD PUDDING
Steps:
- Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
- Toss together cubed raisin bread and pecans in the casserole dish; set aside.
- In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
- Preheat oven to 350 degrees F.
- Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
- Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
- Serve warm or at room temperature.
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.
MAPLE-PUMPKIN BREAD PUDDING
Steps:
- Preheat the oven to 375°F.
- Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you're using canned pumpkin, skip this step.
- Reduce the oven temperature to 325°F.
- In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.
- Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.
- Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.
- ANNE ALTERNATE
- If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .
FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP
Soaking bread in custard makes the best French toast, so it made perfect sense to transform everyone's favorite breakfast into a communal confection. There are zillions of bread pudding recipes, but this one has a perfect proportion of bread to custard, and the pumpkin maple syrup makes this a damn near perfect autumn brunch dish.
Provided by Chris Santos
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
- 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
- 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
- 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
- 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
- 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.
PUMPKIN-MAPLE BREAD PUDDING
This Comes from Miss Sandra Lee herself. A great cookbook called Semi-Homemade cooking 3. This also works well with molasses.
Provided by grovinchicken
Categories Breads
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly spray a 3-quart casserole dish with non-stick spray.
- Toss together cubed raisin bread and pecans in casserole dish.
- In a large bowl, whisk together remaining ingredients, EXCEPT hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour, occasionally pressing bread down into custard.
- Bake bread in heated oven for 60 minutes or until knife inserted comes out clean.
- Remove hard sauce lid and place jar in microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Heat on High in microwave for 30-40 seconds. Remove and stir in maple extract. Drizzle over bread pudding.
Nutrition Facts : Calories 176.8, Fat 10.8, SaturatedFat 4, Cholesterol 102.1, Sodium 49.1, Carbohydrate 16.8, Fiber 0.8, Sugar 10.8, Protein 4.7
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