Pumpkin Bread Pudding With Crumb Topping Recipes
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 BREAD PUDDING WITH CRUMB TOPPING
This is a fantastic dish to make in the fall, especially for the holidays.
Provided by lauralynn
Categories Fruits and Vegetables Vegetables Squash
Time 9h20m
Yield 8
Number Of Ingredients 17
Steps:
- Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
- Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
- Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
- Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.
Nutrition Facts : Calories 650.6 calories, Carbohydrate 84.2 g, Cholesterol 155.2 mg, Fat 32.1 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 16.4 g, Sodium 511.4 mg, Sugar 53.5 g
BREAD PUDDING WITH CRUMB TOPPING
This is delicious as a dessert or a make ahead breakfast or brunch item. The pudding can easily sit overnight in the refrigerator before baking and tastes good cold too. I use any leftovers from my Oatmeal Molasses Bread for this recipe, but as long as the bread is not sliced sandwich bread, most breads will work. The dairy can be done in a variety of ways, depending on what you have on hand. I have even made this with 1% and it turns out fine, but not as creamy.
Provided by Jennifer Michele
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 2 quart, oven safe dish or casserole.
- Put dried bread cubes in dish and sprinkle with dried fruit.
- Mix together eggs, cream, vanilla, cinnamon and nutmeg until well combined.
- Pour egg mixture over top of bread cubes.
- Allow to sit at least 30 minutes, but more time is better.
- Mix crumb topping by cutting the butter into the flour and brown sugar.
- Sprinkle topping over the pudding mixture and bake in an oven preheated to 350 degrees F.
- Bake for 45 minutes to an hour.
- Remove from oven when a skewer inserted near the center comes out clean, but there is still a little pudding on it. There will be carry over cooking, so keep that in mind.
- Let cool to desired temperature. This is great warm or cold.
Nutrition Facts : Calories 468.8, Fat 25.3, SaturatedFat 14.5, Cholesterol 193.6, Sodium 240.3, Carbohydrate 51.8, Fiber 1.1, Sugar 31.9, Protein 9.2
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