Pumpkin Bread Pudding With Ginger Cream Recipes

PUMPKIN GINGER BREAD PUDDING

Steps:

• Special equipment: 11 by 7-inch baking dish
• For the squash: Preheat the oven to 375 degrees F.
• Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all they way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture.
• For the pudding: Preheat the oven to 350 degrees F.
• In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Mix in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let sit for 15 minutes.
• Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked.
• Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
• It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

PUMPKIN BREAD PUDDING

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.

PUMPKIN BREAD PUDDING

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.

PUMPKIN BREAD PUDDING

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 RAISINS

Steps:

• In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.

PUMPKIN BREAD PUDDING

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.

PUMPKIN BREAD PUDDING WITH PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
• Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
• Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
• Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.

PUMPKIN BREAD PUDDING WITH CINNAMON WHIPPED CREAM

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.

PUMPKIN BREAD PUDDING WITH GINGER CREAM

Steps:

• Heat oven to 350 degrees.
• Spray 8 or 9-inch square pan with nonstick cooking spray.
• In large bowl, beat eggs until well blended.
• Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well.
• Add bread crumbs, milk and pumpkin; mix well.
• Let stand 10 minutes.
• Add raisins to batter; mix well.
• Spread evenly in sprayed pan.
• Bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean.
• Cool 30 minutes.
• In small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form.
• To serve: Cut pudding into squares.
• Serve warm or cool topped with ginger cream.
• Store in refrigerator.