Simons Pumpkin Bread Pudding Recipes

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
• Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
• Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

Steps:

• FOR THE PUDDING, place cubed bread in greased crockpot.
• Beat together milk & eggs.
• Stir in sugar, butter, raisins, pie filling, cinnamon & nutmeg.
• Pour pumpkin mixture over bread & stir.
• Cover & cook on high 1 hour, then reduce heat to low & cook 3-4 hours or until temperature reaches 160 degrees F.
• FOR THE SAUCE, just before pudding is done, melt butter in saucepan.
• Stir in flour until smooth, then gradually add water, sugar & vanilla.
• Bring to boil, then cook, stirring constantly for 2 minutes or until thickened.
• Pour sauce over hot bread pudding & serve.

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.

Steps:

• Set oven to 350 degrees.
• Butter a11 x 7-inch baking dish.
• In a large bowl whisk together first 7 ingredients to combine.
• Fold in bread cubes and raisins.
• Transfer the mixture to prepared baking dish.
• Let stand for 10-15 minutes for the bread to absorb the mixture.
• Bake for about 40-45 minutes, or until done.
• Serve with lots of whipped cream, or caramel topping.
• Delicious!

Steps:

• Preheat oven to 350°F 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 for 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.