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.
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.
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
PUMPKIN BREAD PUDDING
A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.
Provided by Vivi
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 57.3 g, Cholesterol 110.5 mg, Fat 14 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 367.4 mg, Sugar 36.5 g
PUMPKIN-GINGER BREAD PUDDING
Steps:
- Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
- Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
- Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.
PUMPKIN BREAD PUDDING
Provided by Food Network
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Butter a small lasagna style serving dish. In a large bowl, beat the whole eggs with yolks and brown sugar until smooth. Add spices and pumpkin puree and blend until smooth. Add cream, milk and extract.
- Place one layer of bread in prepared pan. Pour half of the batter over them, making sure to cover the slices thoroughly. Sprinkle almonds and raisins over the first layer and then add another layer of bread on top. Gently pour the remaining batter over the top of the bread being sure to submerge the bread, pushing them down by hand if necessary. Allow pudding to rest at room temperature up to an hour.
- Fill a deep cookie sheet with 1/2 inch of water to create a water bath for cooking. Place filled lasagna pan in water. Bake for 35 to 50 minutes or until the top is golden and firm.
- Serve with your favorite whipped cream or ice cream.
PUMPKIN BREAD PUDDING WITH RAISINS
Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts :
PUMPKIN BREAD PUDDING
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
Provided by Ian Knauer
Categories Milk/Cream Dairy Dessert Bake Quick & Easy Pumpkin Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
- Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
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.
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PUMPKIN BREAD PUDDING RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (27)Total Time 1 hr 35 minsServings 24
- In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend., Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven., Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it.
- Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator., Preheat your oven to 350°F., When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread., Sprinkle with grated nutmeg, and bake in a preheated 350°F oven until set and beginning to brown, about 40 to 50 minutes., Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger., Store, covered, in the refrigerator for up to 5 days.
PUMPKIN BREAD PUDDING - MY BAKING ADDICTION
From mybakingaddiction.com
4.5/5 (84)Total Time 1 hr 20 minsCategory MiscellaneousCalories 298 per serving
- In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, pumpkin, cinnamon, ginger, cardamom, nutmeg, and salt until well blended.
- Lightly coat an 8x8 square baking dish with nonstick spray. Pour the bread into the dish, arranging evenly in the pan. Pour any leftover custard over the top.
- Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight.
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