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
PUMPKIN BREAD PUDDING
A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.
Provided by Vivi
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 57.3 g, Cholesterol 110.5 mg, Fat 14 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 367.4 mg, Sugar 36.5 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 BREAD PUDDING
This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.
Provided by Jaclyn
Categories Dessert
Time 1h5m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 277 kcal, Carbohydrate 44 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 105 mg, Sodium 293 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
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
This can be calorie reduced by using the diet bread, skim milk and skim Pet milk. You can use just egg whites and you can substitute Sweet 'n Low for the sugar.
Provided by Janet4
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Put the bread cubes and raisins in a buttered 3 quart oven dish.
- Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
- Mix well and pour egg mixture evenly over bread.
- Stir around a bit to make sure all the bread is coated.
- Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
- Cool slightly before serving.
- (Yes, it will fall in the center. The eggs cause this to happen)
PUMPKIN BREAD PUDDING
Excitingly aromatic when served straight from the oven, this luxurious take on bread pudding will warm your guests on a crisp day. Beneath a crusty golden top, soft cinnamon ginger-and-pumpkin spiced custard provides a robust treat. A sprinkle of confectioners'sugar brightens the brown hues of baked bread and bourbon-soaked raisins (or if you prefer to omit the bourbon, simply double the amount of hot water). Serve the miniature puddings in front of a crackling fire with tall glasses of milk.
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 402.6, Fat 5.8, SaturatedFat 2.5, Cholesterol 149.5, Sodium 111.9, Carbohydrate 74.4, Fiber 1.5, Sugar 62.3, Protein 7.7
EASY AND DELICIOUS PUMPKIN BREAD PUDDING!
Some people might think this is even better than pumpkin pie lol! You can cut the sugar back a couple of tablespoons. Serve this with my Really Easy and Good Caramel sauce#78088, or with whipped cream, this is so good! Prep time does not include slicing the bread into cubes.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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!
More about "simons pumpkin bread pudding recipes"
PUMPKIN BREAD PUDDING RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (27)Total Time 1 hr 35 minsServings 24
- In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend., Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven., Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it.
- Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator., Preheat your oven to 350°F., When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread., Sprinkle with grated nutmeg, and bake in a preheated 350°F oven until set and beginning to brown, about 40 to 50 minutes., Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger., Store, covered, in the refrigerator for up to 5 days.
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