Pumpkin Bread Pudding With Rum And Caramel Sauce Recipes

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.

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.

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.

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:

• Heat oven to 350 degrees. Place raisins in a small bowl, and cover with hot water. Let soak until plump. Drain, and set aside.
• In a large bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 teaspoons vanilla extract.
• Butter a 9-inch, 1 1/2-quart ceramic baking dish with sides that are at least 1 1/2 inches high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.
• Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 to 60 minutes. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.
• Meanwhile, prepare the rum sauce: Combine remaining 1 1/2 cups milk, the heavy cream, and confectioners' sugar in a saucepan; place over medium heat, and heat just until bubbles form around the edges. Remove from heat.
• Prepare an ice-water bath, and set aside. In a medium bowl, whisk egg yolks with remaining teaspoon vanilla. Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 minute.
• Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tablespoons butter; stir until combined. Let stand until mixture is chilled. Serve bread pudding warm or at room temperature, with the rum sauce on the side.

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.

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

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 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.