PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE
This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!
Provided by cee
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
- Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
- Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
- Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g
PUMPKIN BREAD PUDDING WITH RUM SAUCE
Provided by Food Network
Time 1h45m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
- For the rum sauce: Blend the cornstarch with the water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.
PUMPKIN CARAMEL BREAD PUDDING
This bread pudding was a request from a pregnant friend who was having very specific cravings! A homemade caramel sauce is the base for the custard, which is both flavored and thickened by pumpkin puree. And of course, lots of warm pumpkin pie spice make this the ultimate autumn dessert (pro tip: it also makes a great breakfast treat with coffee).
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
- While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
- Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
- Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
- Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.
BREAD PUDDING WITH CARAMEL RUM SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish.
- In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.
- Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.
PUMPKIN BREAD PUDDING WITH RUM SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
- For the rum sauce: Blend the cornstarch with 1/2 cup water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
Make and share this Pumpkin Bread Pudding with Caramel Sauce recipe from Food.com.
Provided by Dale Goodman
Categories Dessert
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard seeds or save for roasting.Place pumpkin, cut side down, on a lightly greased baking pan.Bake, uncovered, for 30 minutes or until almost tender.Remove peel; cut baked pumpkin into 3/4 inch pieces.
- In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla and pumpkin pie spice.sprinkle raisins on bottom of an ungreased 3 qt. rectangular baking dish.Spread bread over raisins.Pour egg mixture evenly over bread.
- Carefully stir in cubed pumpkin.
- Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
- Cool pudding slightly (pudding will fall in center). Drizzle with Warm Caramel Sauce. Makes 12 servings.
- Warm Caramel Sauce: In a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.
- Stir in anise seed and rum flavoring, if desired.
- Cool slightly before serving Recipes from Better Homes and Gardens Magazine
PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE
Make and share this Pumpkin Bread Pudding With Caramel Rum Sauce recipe from Food.com.
Provided by Sondra Beth
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE BREAD PUDDING:.
- In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
- Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
- TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.
Nutrition Facts : Calories 567, Fat 29.1, SaturatedFat 17.7, Cholesterol 153.3, Sodium 279.6, Carbohydrate 70.2, Fiber 0.7, Sugar 63, Protein 4.6
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
NOT gluten-free, but I'm working on that. A family favorite, I give my GF son some of his gluten-free pumpkin bread with the caramel sauce when we have this dish. In a pinch, I used evaporated milk instead of half & half, seemed to be just as good.
Provided by gemini jodi
Categories Dessert
Time 1h40m
Yield 1 11x7 pan, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Spray 11x7 baking dish with cooking spray.
- Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
- Fold in bread cubes, raisins & pecans.
- Pour into baking dish, let stand for 15 minutes.
- Bake until tester inserted in middle comes out clean, 35-40 minutes.
- Caramel sauce:.
- Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
- Whipped cream:.
- Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.
BREAD PUDDING WITH CARAMEL RUM SAUCE
Was going to make this today, but was stumped by the "American Custard Dessert Mix" so, we decided it was best to make a regular bread pudding, instead. Woe is me! This is one of Sandra Lee's recipes that I found on the internet, I had already changed it a bit before I cooked it. I planned to soak the raisins in the rum, for 5 minutes, and then add them.
Provided by Manami
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- BREAD PUDDING:.
- Preheat oven to 350ºF.
- Spray a 13x9" baking dish with nonstick cooking spray.
- Soak the raisins in the rum for at least 5 minutes.
- Tear brioche into 1" pieces and place in prepared dish.
- In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
- Whisk until well blended.
- Stir in nuts and raisins, if using.
- Pour over brioche; press down gently on brioche to submerge into custard.
- Let stand 10 minutes, or until brioche absorbs custard slightly.
- Bake for 50 minutes, or until top is golden brown and bread pudding puffs.
- Serve warm with Caramel Rum Sauce.
- CARAMEL RUM SAUCE:.
- Combine caramel sauce, cream and rum in medium glass bowl.
- Heat in microwave for 45 seconds.
- Whisk to blend.
- Drizzle over bread pudding.
- Serve warm and enjoy!
Nutrition Facts : Calories 400.8, Fat 15, SaturatedFat 5.6, Cholesterol 150.8, Sodium 248.2, Carbohydrate 52, Fiber 0.9, Sugar 8.3, Protein 8.8
PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE
This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!
Provided by cee
Categories Custards and Puddings
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
- Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
- Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
- Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g
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.
OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE
Make and share this Old Fashion Bread Pudding With Caramel Sauce recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Place the bread cubes in a 9 x 13 buttered glass pan.
- Sprinkle the raisins over the bread.
- Drizzle on the melted butter, do not mix into the bread cubes and raisins.
- Set this aside.
- In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
- DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
- Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
- Sprinkle the top with a grating of more nutmeg.
- Preheat the oven to 350 degrees F.
- Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
- Bake until pudding is puffy all over and golden.
- Remove to rack to cool.
- Sauce-- In a saucepot over med.
- heat, melt the butter, and brown sugar.
- Bring to a boil, and remove from the heat.
- Whisk in the salt, vanilla, and milk.
- The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.
Nutrition Facts : Calories 424.1, Fat 21.1, SaturatedFat 12.5, Cholesterol 107, Sodium 337.7, Carbohydrate 53.4, Fiber 0.8, Sugar 39.4, Protein 6.6
PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE
This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!
Provided by cee
Categories Custards and Puddings
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
- Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
- Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
- Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g
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