Pumpkin Bread Pudding With Cinnamon Whipped Cream Recipes

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PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Categories     Milk/Cream     Dessert     Bake     Raisin     Pumpkin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar

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



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

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 PUDDING WITH CINNAMON WHIPPED CREAM



Pumpkin Bread Pudding with Cinnamon Whipped Cream image

This pumpkin bread pudding is a new Thanksgiving favorite.

Provided by Vivi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 8

Number Of Ingredients 13

6 cups 1/2-inch cubes French bread
1 cup whipping cream
1 cup whole milk
1 (15 ounce) can pumpkin puree
1 cup brown sugar
3 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup raisins
2 cups whipping cream, chilled
2 tablespoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss bread cubes with 1 cup whipping cream and milk in a large bowl until all bread is moistened.
  • Whisk together pumpkin puree, brown sugar, eggs, cinnamon, vanilla extract, and salt in another large bowl. Pour pumpkin mixture over bread cubes, add raisins, and mix until combined. Scoop mixture into 8 ramekins.
  • Bake in the preheated oven until a knife inserted near the center of the pudding comes out clean, about 1 hour. Remove from the oven and allow to sit for at least 30 minutes.
  • Meanwhile, beat 2 cups chilled whipping cream, sugar, and cinnamon in a glass or metal bowl with an electric mixer until soft peaks form.
  • Serve puddings topped with cinnamon whipped cream.

Nutrition Facts : Calories 594.2 calories, Carbohydrate 61.9 g, Cholesterol 186.7 mg, Fat 36.3 g, Fiber 2.8 g, Protein 8.9 g, SaturatedFat 21.9 g, Sodium 449.8 mg, Sugar 40.1 g

PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY



Pumpkin Pie Bread Pudding Recipe by Tasty image

Here's what you need: large eggs, pumpkin puree, granulated sugar, brown sugar, heavy cream, vanilla extract, milk, kosher salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, nonstick cooking spray, brioche bread, toasted pecan, ginger, whipped cream

Provided by Matthew Johnson

Categories     Desserts

Yield 12 servings

Number Of Ingredients 17

6 large eggs
15 oz pumpkin puree
½ cup granulated sugar
1 cup brown sugar
1 cup heavy cream
1 tablespoon vanilla extract
1 cup milk
½ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
nonstick cooking spray, for greasing
2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
toasted pecan, chopped, for garnish
ginger, candied, minced, for garnish
whipped cream, ice scream, for serving

Steps:

  • In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
  • Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
  • Preheat the oven to 350°F (180°C).
  • Just before baking, toss the bread cubes to redistribute the liquid.
  • Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
  • Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 21 grams

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

Create your own special occasion when you make this sweet Pumpkin Bread Pudding. Use cinnamon-raisin bread and canned pumpkin for the ultimate combination of flavors. Our Pumpkin Bread Pudding is finished with a creamy topping and warm caramel sauce.

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h

Yield 16 servings, 1/2 cup each

Number Of Ingredients 11

12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup plus 2 Tbsp. packed brown sugar, divided
1 tsp. pumpkin pie spice, divided
1 tsp. vanilla
1/2 cup chopped pecans
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping
1/4 cup maple-flavored or pancake syrup

Steps:

  • Heat oven to 350°F.
  • Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.
  • Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.
  • Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.
  • Drizzle syrup over pudding. Serve warm topped with sour cream mixture.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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