Best Pumpkin Bread Pudding Made With Maple Syrup Recipes

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PUMPKIN-MAPLE BREAD PUDDING



Pumpkin-Maple Bread Pudding image

Provided by Sandra Lee

Categories     dessert

Time 2h22m

Yield 10 servings

Number Of Ingredients 11

Butter flavored cooking spray
1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
1/2 cup chopped pecans
1 1/4 cups milk
1/2 cup cream
4 eggs
2 teaspoons pumpkin pie spice (recommended: McCormick)
1/2 cup real maple syrup
1 (15-ounce) can solid pack pumpkin (recommended: Libby's)
1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)
1 teaspoon maple extract (recommended: McCormick)

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.

MAPLE-PUMPKIN BREAD PUDDING



Maple-Pumpkin Bread Pudding image

Categories     Bread     Cake     Bake     Roast     Pumpkin     Fall     Winter

Yield serves: 10 to 12

Number Of Ingredients 13

1 4-pound pumpkin, preferably a sugar pumpkin, or 3 cups canned pumpkin purée
2 cups heavy cream
1/4 cup packed light or dark brown sugar
4 large eggs
1 cup REAL maple syrup
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons vanilla extract
1 tablespoon unsalted butter for greasing dish
1 loaf of challah, cut into 1-inch chunks (about 8 cups)
1/2 cup walnuts, toasted (see page 17) and coarsely chopped
1/2 cup dried cranberries or golden raisins

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 . . .

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