Pumpkin Challah Bread Pudding Recipes

PUMPKIN CHALLAH BREAD PUDDING FOR TWO

Steps:

• Preheat oven to 350 degrees F.
• Break challah into small pieces into two ramekins layering with walnuts and cranberries if desired.
• Mix milk, egg, sugar and vanilla in a bowl and pour over the challah making sure to cover it all.
• Bake for 35 minutes or until the challah springs back when you touch it.

PUMPKIN CHALLAH BREAD PUDDING

Steps:

• If you don't have browned butter on hand, brown the butter now. To brown butter, place the desired quantity of unsalted butter into a saucepan over medium heat. Melt the butter and watch it as it "cooks", stirring constantly. After a few minutes it will give off a rich nutty aroma and turn brown. When this happens, remove from the heat immediately as it burns easily. Set aside.
• Preheat your oven to 350 F
• Combine eggs, milk, sugars, melted butter, vanilla, nutmeg, cinnamon and pumpkin puree in a bowl. Whisk until well combined.
• Add bread cubes and allow to soak in bowl for about 5 minutes. Stir in pecan pieces.
• Use butter or nonstick spray to coat a 9 inch pie pan or 8x8 inch casserole dish.
• Pour bread mixture into pan and bake uncovered for 45 minutes or until the top of the pudding is brown and the center is set. If you find the top starts to brown too quickly, loosely cover with foil and continue to bake.
• Remove and allow to set 10 minutes before serving.

PUMPKIN CHALLAH

Steps:

• Proof the yeast: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit until mixture becomes foamy, about 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks with remaining 1/2 cup warm water. In a medium bowl, combine salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Replace paddle attachment with dough-hook attachment, and add the pumpkin mixture to the mixer bowl; combine. Add the yeast mixture, stirring until combined.
• Slowly add flour, 1 cup at a time, until all the flour is incorporated into dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
• Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.
• While the dough is rising, heat the oven to 350 degrees. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.

CHALLAH BREAD PUDDING

Steps:

• Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
• After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
• Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
• Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.

PUMPKIN BREAD PUDDING

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.