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 PRALINE BREAD PUDDING
This makes a wonderfully rich, and decadent holiday dessert, with pecan praline sauce dripping down the side. Yum!
Provided by Michele Feuerborn
Categories Other Breakfast
Time 1h
Number Of Ingredients 15
Steps:
- 1. For full instructions see the recipe on Flavor Mosaic, http://www.flavormosaic.com/pumpkin-praline-bread-pudding/
PUMPKIN BREAD PUDDING
Provided by Food Network
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Butter a small lasagna style serving dish. In a large bowl, beat the whole eggs with yolks and brown sugar until smooth. Add spices and pumpkin puree and blend until smooth. Add cream, milk and extract.
- Place one layer of bread in prepared pan. Pour half of the batter over them, making sure to cover the slices thoroughly. Sprinkle almonds and raisins over the first layer and then add another layer of bread on top. Gently pour the remaining batter over the top of the bread being sure to submerge the bread, pushing them down by hand if necessary. Allow pudding to rest at room temperature up to an hour.
- Fill a deep cookie sheet with 1/2 inch of water to create a water bath for cooking. Place filled lasagna pan in water. Bake for 35 to 50 minutes or until the top is golden and firm.
- Serve with your favorite whipped cream or ice cream.
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.
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
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PUMPKIN PRALINE BREAD PUDDING - SUGARHERO
From sugarhero.com
5/5 (3)Total Time 1 hrServings 12Calories 480 per serving
- Place the cubed bread on a baking sheet. Toast it in a 350 F oven for about 10-12 minutes, stirring every 3 or 4 minutes so that it doesn’t burn. The bread should start to take on a golden color, but shouldn’t be dark and hard—you don’t want to make croutons! Let the bread cool completely.
- In the bowl of a large stand mixer, beat the eggs on medium-low speed with the whisk attachment. Once the eggs are well-mixed, add all of the remaining bread pudding ingredients (milk through salt).
- Spray a 2-quart baking dish with nonstick cooking spray. Add the toasted bread cubes to the dish, then pour the liquid over the top. Let the bread sit out on the counter for about 20 minutes, and periodically toss the cubes with your hands to make sure they get moistened equally.
- After 20 minutes, cover the dish and refrigerate the bread to let it continue to soak up the wet mixture. I usually make mine in the evening and refrigerate it overnight, but a 2 hour soaking should be plenty if you want to make it the same day. Just make sure that your bread has absorbed most of the liquid and the pieces are very soft, but still holding their shape.
PUMPKIN PRALINE BREAD PUDDING - BOSTON GIRL BAKES
From bostongirlbakes.com
5/5 (12)Total Time 1 hr 15 minsCategory DessertCalories 493 per serving
- Prepare pan and preheat. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray
- Whisk together wet mixture. In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
- Pour over bread. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
A DELICIOUS PUMPKIN PRALINE BREAD PUDDING RECIPE FOR FALL
From aimeebroussard.com
5/5 (1)Category BREAKFAST & BRUNCHServings 8Total Time 1 hr 15 mins
- Spray a 9x13 baking dish with non-stick cooking spray and place cubed bread pieces into the bottom of the dish.
- In a large bowl, whisk together the ingredients for the bread pudding. Slowly pour over the bread pieces in the dish making sure each pieces is coated. Bake at 350 degrees for 1 hour.
- While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to boil. Reduce heat to low and stir in pecans. Simmer until the sauce thickens; about 5 minutes. Pour over the bread pudding prior to serving. Lightly dust with confectioners sugar. Serve warm.
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