Pumpkin Bread Pudding With Crumb Topping Recipes

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PUMPKIN BREAD PUDDING WITH CRUMB TOPPING



Pumpkin Bread Pudding with Crumb Topping image

This is a fantastic dish to make in the fall, especially for the holidays.

Provided by lauralynn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h20m

Yield 8

Number Of Ingredients 17

12 slices white sandwich bread, or as needed, cubed
cooking spray
1 (15 ounce) can pumpkin puree
4 eggs
½ cup milk
½ cup unsalted butter, melted and cooled
½ cup white sugar
½ cup light brown sugar
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
¾ cup light brown sugar
½ cup unsalted butter, at room temperature
½ teaspoon ground cinnamon
½ cup chopped walnuts

Steps:

  • Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
  • Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
  • Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
  • Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

Nutrition Facts : Calories 650.6 calories, Carbohydrate 84.2 g, Cholesterol 155.2 mg, Fat 32.1 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 16.4 g, Sodium 511.4 mg, Sugar 53.5 g

BREAD PUDDING WITH CRUMB TOPPING



Bread Pudding With Crumb Topping image

This is delicious as a dessert or a make ahead breakfast or brunch item. The pudding can easily sit overnight in the refrigerator before baking and tastes good cold too. I use any leftovers from my Oatmeal Molasses Bread for this recipe, but as long as the bread is not sliced sandwich bread, most breads will work. The dairy can be done in a variety of ways, depending on what you have on hand. I have even made this with 1% and it turns out fine, but not as creamy.

Provided by Jennifer Michele

Categories     Breakfast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups bread cubes, stale
4 eggs, beaten
1/3 cup raisins
2 1/4 cups light cream
1/2 cup sugar
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh nutmeg, grated
2 tablespoons butter
1/4 cup all-purpose flour
1/4 cup light brown sugar

Steps:

  • Grease a 2 quart, oven safe dish or casserole.
  • Put dried bread cubes in dish and sprinkle with dried fruit.
  • Mix together eggs, cream, vanilla, cinnamon and nutmeg until well combined.
  • Pour egg mixture over top of bread cubes.
  • Allow to sit at least 30 minutes, but more time is better.
  • Mix crumb topping by cutting the butter into the flour and brown sugar.
  • Sprinkle topping over the pudding mixture and bake in an oven preheated to 350 degrees F.
  • Bake for 45 minutes to an hour.
  • Remove from oven when a skewer inserted near the center comes out clean, but there is still a little pudding on it. There will be carry over cooking, so keep that in mind.
  • Let cool to desired temperature. This is great warm or cold.

Nutrition Facts : Calories 468.8, Fat 25.3, SaturatedFat 14.5, Cholesterol 193.6, Sodium 240.3, Carbohydrate 51.8, Fiber 1.1, Sugar 31.9, Protein 9.2

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