PUMPKIN BREAD PUDDING
This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.
Provided by Jaclyn
Categories Dessert
Time 1h5m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 277 kcal, Carbohydrate 44 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 105 mg, Sodium 293 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
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.
PUMPKIN BREAD PUDDING WITH DULCE DE LECHE
This holiday dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding drizzled with dulce de leche. Bake it up to 2 days ahead of time, refrigerate, and reheat before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.
Nutrition Facts : Calories 416 g, Fat 18 g, Fiber 4 g, Protein 10 g
PUMPKIN BREAD PUDDING WITH PECANS
Although I like traditional pumpkin pie, everyone needs a change now and then. Try this new twist on an old favorite, whether it's for a holiday or just for a cozy night at home.
Provided by Kim19068
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Line a 10-inch springform pan with foil. Place diced bread and toasted pecans in foil-lined pan, mix, and set aside.
- In a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar.
- Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. Pour over the bread and mix well.
- Let stand for about 20 minutes, while preheating oven to 350.
- Mix again before placing in oven.
- Bake for 45 minutes, or until a knife inserted in the center comes out clean To serve, slice pudding into individual servings.
- Sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch.
- If you do not have a torch available, serve warm with softly whipped cream.
Nutrition Facts : Calories 302.2, Fat 15.6, SaturatedFat 5.1, Cholesterol 106.8, Sodium 283.9, Carbohydrate 33.2, Fiber 2.3, Sugar 9.7, Protein 8.4
PUMPKIN BREAD PUDDING WITH PRALINE PECAN SAUCE
Make and share this Pumpkin Bread Pudding With Praline Pecan Sauce recipe from Food.com.
Provided by db74105
Categories Dessert
Time P1DT1h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Bread Pudding.
- 1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
- 2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
- Praline Sauce.
- 1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
- 2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
- 3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.
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