Pumpkin Bread Pudding With Vanilla Butter Sauce Recipes

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
• Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
• Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
• Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
• Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
• Follow link HERE for salted caramel sauce step-by-step photos and recipe.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• For bread pudding:
• Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
• Meanwhile, prepare caramel sauce:
• Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
• Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

PUMPKIN BREAD PUDDING WITH VANILLA BUTTER SAUCE

Steps:

• Preheat oven to 325°F Mix milk, sugar, white chocolate and butter in large microwavable bowl. Microwave on HIGH 4 minutes or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted. Set aside.
• Beat eggs, pumpkin, pumpkin pie spice and vanilla in large bowl until well blended. Add white chocolate mixture; stir until well blended. Add bread cubes, cherries and 1/2 cup of the pecans; stir until well coated. Spread evenly in greased 13x9-inch baking dish. Sprinkle with remaining pecans.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm with warm Vanilla Butter Sauce.
• Vanilla Butter Sauce: Mix all sauce ingredients EXCEPT vanilla extract in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 5 to 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla extract.

PUMPKIN BREAD PUDDING WITH BOURBON VANILLA SAUCE

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon in a bowl.
• Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
• For the Custard:.
• Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you've incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.

PUMPKIN BREAD PUDDING

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.