Best Pumpkin Bread Pudding With Dulce De Leche Recipes

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PUMPKIN BREAD FRENCH TOAST



Pumpkin Bread French Toast image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 32

Butter or oil, as needed for the skillet
Twelve 4-inch squares Pumpkin Bread, recipe follows
4 cups French Toast Egg Custard, recipe follows
2 cups Sweet Cream Cheese, recipe follows
Powdered sugar, for sprinkling
Allspice Dulce De Leche, recipe follows
Candy pumpkins, for topping
5 1/2 cups all-purpose flour
5 cups granulated sugar
3 1/4 teaspoons baking soda
3/4 tablespoon baking powder
2 1/2 teaspoons salt
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
6 large eggs
2 3/4 cups canned pumpkin puree
1 1/2 cups vegetable oil
1 1/2 cups water
Nonstick cooking spray or oil, for greasing the pan
10 large eggs
3/4 cup light cream
3/4 tablespoon vanilla extract
Pinch ground cinnamon
2 1/2 pounds cream cheese, softened
1 1/4 cups butter, at room temperature
5 cups powdered sugar
2 1/2 teaspoons vanilla extract
1 quart light cream
2 cups sugar
1/4 tablespoon baking soda
3/4 tablespoon ground allspice

Steps:

  • In a skillet over medium heat, place a small amount of butter or oil. Once butter is completely melted or oil is hot, working in batches, dunk Pumpkin Bread in French Toast Egg Custard, completely submerging the bread. Place bread a few pieces at a time in the skillet and cook until the bottom is golden brown, about 5 minutes. With a spatula, flip the bread and cook the other side. The bread is done when both sides are browned and the egg custard is cooked completely through. Repeat until all bread is cooked, adding more butter to skillet as needed.
  • Put toast on a plate. Spread Sweet Cream Cheese on the top side of bread. Stack 2 pieces with cream cheese on top of each other, making sure to balance, making 6 servings. Sprinkle powdered sugar over the toast and serving plates or platter. Drizzle Allspice Dulce De Leche over the top of the toast. Top each stack with a candy pumpkin.
  • Preheat the oven to 350 degrees F.
  • In a bowl, combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt, nutmeg, cloves and cinnamon). In the bowl of a stand mixer fitted with the paddle attachment, combine the wet ingredients (eggs, pumpkin, oil and water). Turn mixer on low and mix wet ingredients. While mixer is on, slowly add dry ingredients until incorporated. Mix on medium speed for 2 minutes. Turn off mixer.
  • Grease a half sheet pan (18-x-13 inches) and top with greased side extenders.
  • Pour in the pumpkin batter, making sure to spread evenly across pan. Lift the pan up and down, tapping it on the counter to remove air pockets and level the mixture.
  • Bake for about 20 minutes with a low fan (convection). The bread is finished when a toothpick inserted in the middle comes out clean, or the bread springs back when lightly pressed. Cool bread.
  • Remove sheet pan side extenders. Cut bread into 4-inch squares with a large knife or square cookie cutter.
  • Combine eggs, cream, vanilla and cinnamon in a medium bowl and mix with a whisk. Refrigerate if not using right away.
  • In a stand mixer fitted with the whisk attachment, mix cream cheese and butter on low speed. While still on low speed, add powdered sugar until completely combined. Add vanilla extract.
  • Turn off mixer and scrape down the sides of the bowl, making sure all ingredients are in the center of the bowl. Turn on mixer again and mix until all ingredients are incorporated. Refrigerate until needed.
  • Combine cream, sugar, baking soda and allspice in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture is thick enough that you can see the bottom of the pan when stirred, about 1 hour. If the mixture boils over, turn down the heat and continue to mix.
  • Remove from the heat and let cool. The sauce should be thick enough when cool to hold its shape.

EASY PUMPKIN BREAD PUDDING



Easy Pumpkin Bread Pudding image

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

cooking spray
6 cups cubed whole wheat bread
2 cups fat free half-and-half
1 (15 ounce) can pumpkin puree
1 ½ cups white sugar
3 eggs, lightly beaten
½ cup raisins
½ cup chopped pecans
3 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange zest

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 PIE BREAD PUDDING



Pumpkin Pie Bread Pudding image

Combination of 2 classic recipes: bread pudding and pumpkin pie. I put this together on a whim and loved it. Taste is more comforting than sweet. Great served warm or cold and can be complemented with whipped cream or milk.

Provided by Mary

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 12

Number Of Ingredients 17

1 loaf French bread, cut into cubes
½ cup raisins, or more to taste
1 teaspoon maple-flavored extract
1 teaspoon rum-flavored extract
¼ cup water, or as needed
3 cups milk
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
3 large eggs
⅓ cup brown sugar
⅓ cup butter, melted
2 tablespoons molasses
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger

Steps:

  • Grease a 9x13-inch baking dish.
  • Spread bread cubes into the prepared baking dish.
  • Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
  • Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.7 g, Cholesterol 76 mg, Fat 11.3 g, Fiber 2.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 456.1 mg, Sugar 34.9 g

DULCE DE LECHE BREAD PUDDING



Dulce De Leche Bread Pudding image

This quick gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. This recipe originates from Grace Parisi, the test kitchen wizard of Food and Wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The Crème Anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.

Provided by NcMysteryShopper

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups half-and-half or 2 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
4 large egg yolks, at room temperature
1/2 cup dulce de leche, plus more for serving (there are many recipes on zaar if you can't find it in the grocery store)
4 tablespoons unsalted butter, melted
4 large egg whites, at room temperature
3/4 lb crustless challah (10 cups) or 3/4 lb crustless egg bread, cut into 1-inch cubes (10 cups)

Steps:

  • Crème Anglaise:
  • Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
  • In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
  • In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
  • Bread Pudding:.
  • Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
  • Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

Nutrition Facts : Calories 334.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 164.2, Sodium 266.3, Carbohydrate 35.9, Fiber 1, Sugar 13.5, Protein 9

DULCE DE LECHE



Dulce de Leche image

The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden, but you can make your own in under an hour. Use it to make our Pumpkin Bread Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 4

6 cups whole milk
1 1/2 cups sugar
1/4 teaspoon coarse salt
3/4 teaspoon baking soda

Steps:

  • In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.

Nutrition Facts : Calories 127 g, Fat 3 g, Protein 3 g

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