Best Pumpkin Bread Pudding With White Chocolate Sauce Recipes

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PUMPKIN BREAD PUDDING WITH VANILLA BUTTER SAUCE



Pumpkin Bread Pudding With Vanilla Butter Sauce image

This recipe comes from www.McCormick.com Make as directed or pour into ramekins for individual servings. Pumkin lovers, this is 5-star all the way! If you like this one from McCormick, you'll enjoy Recipe #392276 also. :)

Provided by 2Bleu

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

2 1/2 cups milk
3/4 cup sugar
6 ounces white baking chocolate, cut into chunks
1/4 cup butter
4 eggs
1 (15 ounce) can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
8 cups cubed Italian bread
1 cup dried cherries (I use Sunmaid fruit bits)
1 cup chopped pecans, divided
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F Mix milk, sugar, white chocolate and butter in large microwavable bowl. Microwave on HIGH 4 minutes or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted. Set aside.
  • Beat eggs, pumpkin, pumpkin pie spice and vanilla in large bowl until well blended. Add white chocolate mixture; stir until well blended. Add bread cubes, cherries and 1/2 cup of the pecans; stir until well coated. Spread evenly in greased 13x9-inch baking dish. Sprinkle with remaining pecans.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm with warm Vanilla Butter Sauce.
  • Vanilla Butter Sauce: Mix all sauce ingredients EXCEPT vanilla extract in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 5 to 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla extract.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

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

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

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.

CHOCOLATE-PUMPKIN BREAD PUDDING



Chocolate-Pumpkin Bread Pudding image

This warm pumpkin bread pudding from Chloe Coscarelli, the vegan chef and cookbook author, is generously-spiced and studded with semisweet chocolate chips. It's a rich and creamy dessert that's free of dairy and eggs but will leave everyone feeling as if they have indulged.

Provided by Tara Parker-Pope

Categories     dessert

Time 1h

Yield 14 servings

Number Of Ingredients 12

1 cup coconut milk
1 15-ounce can organic pumpkin
1/2 cup brown sugar (can use maple syrup)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
2 tablespoons brown sugar
Powdered sugar for dusting (optional)

Steps:

  • Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
  • In a blender, process coconut milk, pumpkin, brown sugar, salt and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.
  • If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
  • Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 213 milligrams, Sugar 14 grams, TransFat 0 grams

PUMPKIN, WHITE CHOCOLATE BREAD PUDDING W/ WALNUT CARAMEL SAUCE



Pumpkin, White Chocolate Bread Pudding W/ Walnut Caramel Sauce image

Not very low in calories...but it's only once a year...right? Plus, it uses up that extra pumpkin. Cooking time includes baking and set time.

Provided by Teri8551

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups half-and-half
2 large eggs
1 (16 ounce) can pumpkin
1 cup dark brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 tablespoon vanilla extract
10 cups French bread (toasted 1/2-inch cubes)
8 ounces white chocolate chips
2 1/2 cups packed dark brown sugar
1 cup unsalted butter
1 cup heavy whipping cream
1/2 cup toasted walnuts, rough-chopped
3 tablespoons confectioners' sugar
6 cups vanilla ice cream (12 scoops)

Steps:

  • To make pudding: Whisk half-and-half, eggs, pumpkin, dark brown sugar, pumpkin pie spice, cinnamon and vanilla extract in large bowl until well blended.
  • Fold in bread cubes.
  • Stir in white chocolate chips.
  • Transfer mixture to 2 (7-by-11-inch) glass baking dishes.
  • Let stand 20 minutes.
  • Preheat oven to 350 degrees and bake 40 minutes until set.
  • To make sauce: Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
  • Stir in cream slowly, whisking 4 minutes until sugar dissolves and sauce is smooth.
  • Add walnuts and stir to combine.
  • To serve: Sift confectioners' sugar over bread pudding.
  • Serve bread pudding warm with cinnamon ice cream and sauce.

Nutrition Facts : Calories 1101.5, Fat 48.6, SaturatedFat 27, Cholesterol 152.3, Sodium 787.7, Carbohydrate 153.8, Fiber 4.3, Sugar 91.3, Protein 17

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