BOURBON PUMPKIN BREAD PUDDING WITH BOURBON SAUCE
Bread pudding is all grown up thanks to the addition of bourbon to our Bourbon Pumpkin Bread Budding. What better way to stave off the chill of a cool autumn evening?
Provided by By Bree Hester
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 19
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix bread cubes and pecans; set aside.
- In large bowl, beat half-and-half, 1/4 cup bourbon, the pumpkin, brown sugar, 1/4 cup granulated sugar, the eggs, 1 teaspoon vanilla, the cinnamon, ginger, nutmeg and allspice with whisk. Pour custard into baking dish. With spoon, press bread cubes and pecans into custard. Let stand 30 minutes.
- Heat oven to 350°F. Bake bread pudding 45 minutes or until top is golden brown.
- Meanwhile, in 2-quart saucepan, stir together milk and whipping cream. Cut vanilla bean in half; scrape out seeds. Add seeds and bean to milk mixture. Heat to simmering over low heat. In medium bowl, beat egg yolks and 3 tablespoons granulated sugar with whisk. Slowly pour warm milk mixture into egg yolk mixture, stirring constantly. Return mixture to saucepan. Cook and stir over low heat until sauce begins to thicken. Strain sauce into small heatproof pitcher or bowl; discard vanilla bean. Stir 1/4 cup bourbon into sauce. Refrigerate until serving time.
- Cut warm bread pudding into squares; serve with bourbon sauce.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN STICKY TOFFEE PUDDINGS FOR TWO
These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that's broiled until bubbling, and, well, sticky. Don't skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
- Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
- Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
- Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
- Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
- Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.
PUMPKIN BREAD PUDDING
Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!). A dusting of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
- In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
- Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.
PUMPKIN BREAD PUDDING
All the flavors of pumpkin pie--plus a few yummy extras--go into this soothing bread pudding.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
- Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
- Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg
BOURBON-SPIKED PUMPKIN BREAD PUDDING (CROCK POT)
This scrumptious-looking recipe just cries out "Autumn!" It's from Fresh from the Vegetarian Slow Cooker by Robin Robertson. She says it's "great for a crowd at holiday gatherings when you want the seasonal taste of pumpkin without the fuss of a pie." I can't wait to try it!
Provided by Kree6528
Categories Dessert
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
- In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.
- In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
- Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
- Cover and cook on Low for 3 hours, until firm.
- Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.
Nutrition Facts : Calories 217.6, Fat 0.9, SaturatedFat 0.2, Sodium 267.7, Carbohydrate 44.3, Fiber 1.3, Sugar 28.6, Protein 2.6
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