Pumpkin Bread Pudding With Dutch Honey Syrup Recipes
PUMPKIN BREAD PUDDING WITH DUTCH HONEY SYRUP
I invented this because I don't like dry bread puddings but prefer the moist rich variety. So here is my version of an old favorite. Rich and moist but less sweet and thus the option of Dutch Honey #71143 for a topping. The family has dubbed it a favorite.
Provided by Maeven6
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
- In another medium bowl beat the eggs.
- Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
- Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
- Add raisins and nuts.
- Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
- Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
- You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
- While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
- Serve cool, cold, warm, or hot. Trust me it is good in all forms.
Nutrition Facts : Calories 238.1, Fat 11, SaturatedFat 2.8, Cholesterol 101.5, Sodium 71.8, Carbohydrate 29.7, Fiber 1.2, Sugar 22.3, Protein 7.2
SIMON'S PUMPKIN BREAD PUDDING
A friend of mine gave me this recipe recently, saying that "It's one of the BEST pumpkin bread puddings EVER!" This is one I'll be trying out sometime after Spring PAC is over in May '08!!
Provided by Sydney Mike
Categories Bread Pudding
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 309.3, Fat 11.2, SaturatedFat 6.1, Cholesterol 97.6, Sodium 236.5, Carbohydrate 47.2, Fiber 4, Sugar 25.6, Protein 6.3
EASY PUMPKIN BREAD PUDDING
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
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
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