Pumpkin Sage Bread Pudding Recipes

EASY PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
• Place bread cubes in the greased baking dish. Pour half-and-half on top.
• Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
• Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

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 SAGE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Coat a 9-inch by 9-inch baking pan with non-stick cooking spray.
• Place the bread cubes in a large bowl; set aside.
• In a large frying pan over low heat, melt the butter. Add the onion, celery, and garlic; sauté approximately 5 to 7 minutes or until onions are translucent.
• Add mixture to the bread cubes along with the parmesan cheese.
• In a medium bowl, whisk together the pumpkin, eggs, 1 cup milk, salt, pepper, and sage. Pour mixture over bread cubes and toss to combine. Let mixture sit for 30 to 45 minutes to allow bread to absorb the liquid. If mixture seems dry after sitting, add remaining 1/2 cup milk and mix well.
• Pour mixture into prepared baking pan; cover with a sheet of aluminum foil coated with non-stick cooking spray.
• Bake 1 hour or until the pudding is set and still moist.
• Remove from oven and let cool slightly.
• Serve.