Best Pumpkin Soufflé Bread Pudding Recipes

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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.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE



Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise image

Provided by Bobby Flay

Time 5h40m

Yield 8 servings

Number Of Ingredients 41

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, recipe follows
Freshly whipped cream
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps

Steps:

  • Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
  • Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  • Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
  • Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
  • Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
  • Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
  • Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
  • Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
  • Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
  • Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
  • Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
  • Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
  • Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

PUMPKIN CASSEROLE/SOUFFLE



Pumpkin Casserole/Souffle image

A sweet pumpkin dish that I got in South Africa.

Provided by Kattygirl

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup white sugar
½ cup butter
3 large eggs
1 ½ cups pumpkin puree
1 cup milk
½ cup cake flour
2 teaspoons baking powder
1 pinch ground cinnamon, or as desired

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
  • Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
  • Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 33.6 g, Cholesterol 136.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 11.1 g, Sodium 471 mg, Sugar 20.8 g

PUMPKIN SOUFFLE



Pumpkin Souffle image

You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.

Provided by Myersbethy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

Number Of Ingredients 14

1 serving cooking spray
3 large eggs
1 ¾ cups canned pumpkin
⅓ cup milk
½ cup heavy cream
½ cup light brown sugar
½ cup white sugar
½ tablespoon light molasses
½ tablespoon bourbon whiskey
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
  • Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
  • Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
  • Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
  • Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
  • Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 32.9 g, Cholesterol 90.9 mg, Fat 7.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 315.1 mg, Sugar 29 g

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

EASY AND LIGHT PUMPKIN SOUFFLE



Easy and Light Pumpkin Souffle image

The easiest pumpkin pie replacement; very easy to make. Great for those who love pumpkin pie but are on a diet, or are diabetic (or don't have a pie shell!).

Provided by Shanli

Categories     Dessert

Time 50m

Yield 6 coffee cups, 5-7 serving(s)

Number Of Ingredients 7

3 egg whites
1 (21 ounce) can pumpkin
1/4 cup brown sugar (more if desired) or 1/4 cup artificial sweetener (more if desired)
3 teaspoons cinnamon
1 teaspoon nutmeg
1 egg yolk
1/2 cup milk

Steps:

  • Preheat oven to 380 °F.
  • Beat egg whites in medium bowl until stiff. Set aside.
  • Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
  • Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
  • Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
  • Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
  • Place cups on baking tray and put into oven.
  • Bake for 30-45 minutes
  • DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
  • Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.

PUMPKIN BREAD PUDDINGS BRûLéE



Pumpkin Bread Puddings Brûlée image

Categories     Bread     Milk/Cream     Dairy     Egg     Dessert     Bake     Amaretto     Frangelico     Pumpkin     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 3/4 cups half and half
3/4 cup sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
6 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)
3/4 cup canned pure pumpkin
4 large egg yolks
1 large egg
1 tablespoon amaretto or Frangelico (hazelnut liqueur)
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
6 tablespoons whipping cream
6 tablespoons (packed) golden brown sugar

Steps:

  • Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
  • Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
  • Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
  • Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
  • Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

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