Best Pumpkin Bread Pudding Lighter Recipes

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
• Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
• Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
• Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
• Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
• Follow link HERE for salted caramel sauce step-by-step photos and recipe.

PUMPKIN BREAD PUDDING

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.

PUMPKIN BREAD PUDDING (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
• Mix all ingredients except bread, currants and pecans in large bowl until well blended. Stir in bread, currants and pecans. Let mixture stand 10 minutes; spoon into springform pan.
• 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.

PUMPKIN BREAD PUDDING

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.

LIGHTER PUMPKIN BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
• Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
• Pour the batter into a greased loaf pan and smooth the top into an even layer.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes before carefully unmolding.
• Let the loaf sit at room temperature for at least 1 hour before slicing.
• Enjoy!

EASY PUMPKIN BREAD PUDDING

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.