Pumpkin Bread Pudding Recipes

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PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

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

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

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



Pumpkin Bread Pudding image

Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!). A dusting of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 16

Unsalted butter, room temperature, for ramekins
6 tablespoons dark-brown sugar
1 cup raisins
1/3 cup bourbon
1/3 cup hot water
One 15-ounce can pumpkin puree
4 large eggs
1 cup granulated sugar
1 1/2 cups milk
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of salt
One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. 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 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.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

Provided by Ian Knauer

Categories     Milk/Cream     Dairy     Dessert     Bake     Quick & Easy     Pumpkin     Fall     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices 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.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

This delicious pumpkin bread pudding recipe is the perfect breakfast or dessert for the busy home cook : it's only a few ingredients, takes mere minutes to put together and you make it ahead of time!

Provided by Karlynn Johnston

Categories     Breakfast     Dessert

Number Of Ingredients 9

11 cups bread cubes (one inch pieces (see note))
2 tablespoons melted salted butter
3 cups milk
one 300 millilitre can sweetened condensed milk
one 540 millilitre can pumpkin pie filling
2 teaspoons pumpkin pie spice
4 large eggs
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • Use the melted butter to grease the bottom and sides of a 9x13 baking dish.
  • Place the bread cubes into the 9x13 dish, pressing down lightly and moving the cubes around to get them into an even layer.
  • Whisk together the milks and pumpkin pie filling. Adjust the spices to your liking right now BEFORE YOU ADD THE EGGS, taste-testing to suit your level of pumpkin spice. I used 1 1/2 teaspoons extra spice for mine. Remember you are seasoning a large pan of plain bread cubes!
  • Once the pumpkin mixture is spiced to your liking, whisk in the eggs completely. Stir in the raisins.
  • Pour the mixture over the dry bread cubes in the pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, overnight is best.
  • Preheat your oven to 350 °. Remove the plastic wrap and sprinkle the pecans on top, pressing into the top slightly. Cover with aluminum foil.
  • Bake the bread pudding for 30 minutes, then remove the foil. Continue to bake until completely cooked and firm in the middle ( temperature has to reach at least 165 °F for egg safety), around 55-65 minutes.
  • Remove from the oven and cool slightly. Serve warm.

Nutrition Facts : Calories 267 kcal, Carbohydrate 34 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 335 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 17

Unsalted butter
3 egg yolks
5 eggs
3/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/ 4 cup pumpkin puree
2 cups heavy cream
1 and 3/4 cups whole milk
1 tablespoon vanilla extract
1 loaf pumpkin bread
1/2 cup raisins
1/4 cup toasted almond slices
Serving suggestions: favorite whipped cream or ice cream

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.

EASY PUMPKIN BREAD PUDDING



Easy Pumpkin Bread Pudding image

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

1 can large pumpkin puree
1 (12 ounce) can evaporated milk
1/2 cup white sugar
2 teaspoons vanilla
1/3 cup raisins
4 cups milk
6 eggs, beaten
3/4 cup brown sugar, packed
2 teaspoons pumpkin pie spice
8 cups bread, cubed

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



Pumpkin Bread Pudding image

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

1/2 cup (110g) packed light brown sugar
1/2 cup (105g) granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
4 large eggs
2 large egg yolks
1 1/2 cups half and half
1 cup whole milk
1 (15 oz) can pumpkin
1 tsp vanilla extract
1 (16 oz) loaf hearty crusty french bread, (such as La Brea, cut into 1-inch cubes)
Salted caramel sauce, (for serving (see footnotes for recipe))
1/2 cup toasted pecans, (chopped, for serving)
Sweetened whipped cream, (for serving)

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

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

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

6 cups cubed French bread
1 cup heavy cream
1 cup vanilla soy milk
3 eggs
1 (16 ounce) can pumpkin puree
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
½ cup raisins

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 WITH CREAM CHEESE FILLING RECIPE



Pumpkin Bread With Cream Cheese Filling Recipe image

This great pumpkin bread recipe has a wonderful sweetened cream cheese filling. Flavored with autumnal spices, it's perfect for Halloween or Thanksgiving.

Provided by Diana Rattray

Categories     Dessert     Brunch     Snack     Cake

Time 1h20m

Yield 24

Number Of Ingredients 19

For Cream Cheese Filling:
1 (8-ounce) package cream cheese (room temperature)
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 tablespoon finely-grated orange zest
For the Cake:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree (canned or homemade )
1/2 cup vegetable oil
2 large eggs
1 1/2 cups granulated sugar
Optional: Dash ground cloves
Optional: 1 cup pecans or walnuts (chopped)

Steps:

  • Gather the ingredients. Preheat oven to 325 F (165 C/Gas 3).
  • Lightly grease and flour two 8 x 4 x 3-inch loaf pans.
  • In a medium mixing bowl, combine the cream cheese, granulated sugar, flour, egg, and the orange zest; beat until well blended and creamy. Set aside.
  • Into another bowl, sift the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
  • Put the pumpkin puree, vegetable oil, eggs, and granulated sugar in a large mixing bowl; beat well.
  • Add the pumpkin mixture to the flour mixture, stirring just until combined.
  • Fold in the pecans or walnuts, if using.
  • Spread half of the pumpkin bread batter evenly into the two prepared loaf pans.
  • Spoon the cream cheese mixture on top of pumpkin batter layer, then spoon the remaining pumpkin batter evenly over the cream cheese layer in each pan. Gently spread the batter over the cream cheese layer.
  • Bake the loaves for 60 to 70 minutes, or until a toothpick inserted into ​the center of a loaf comes out clean.
  • Cool bread in pans for 10 minutes; remove to a rack to cool completely.
  • Serve and enjoy!

Nutrition Facts : Calories 237 kcal, Carbohydrate 24 g, Cholesterol 85 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 229 mg, Fat 14 g, ServingSize 2 loaves (24 servings), UnsaturatedFat 10 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

All the flavors of pumpkin pie--plus a few yummy extras--go into this soothing bread pudding.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12

1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups milk
1 teaspoon vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 eggs
6 cups bread cubes
1/2 cup currants
1/2 cup chopped pecans
16 pecan halves
Cream or ice cream, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
  • Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg

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