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.
BREAD PUDDING WITH PRALINE SAUCE
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
Provided by Leah Little
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
- Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
- Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
- Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g
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/
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PUMPKIN BREAD PUDDING - SUGARHERO
From sugarhero.com
5/5 (9)Total Time 1 hr 45 minsServings 12Calories 384 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.
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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