Maple Pumpkin Bread Pudding Food

MAPLE PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together cream, pumpkin, milk, maple syrup, eggs, yolk, salt, and pumpkin pie spice in a bowl.
• Toss bread cubes with the melted butter in another bowl, then pour the pumpkin mixture over the bread and toss to coat.
• Transfer the bread mixture to an ungreased 8-inch square baking dish. It will look like a lot at first but I promise it fits! Bake for 10 minutes.
• While the bread pudding is in the oven, add 4 tbsp cold butter, rolled oats, 1/4 cup sugar and 2 tablespoons of flour and walnuts to the food processor and pulse until crumbly.
• Remove bread pudding from the oven. Top with oatmeal crumble topping, patting gently to hold it in place. (Careful, it is hot!)
• Return to the oven for 15-20 minutes or until custard is set and the topping is nicely golden.
• If you prefer the topping more crisp, leave the bread pudding under the broiler for 2 minutes or until the desired color.

PUMPKIN BREAD PUDDING (MADE WITH MAPLE SYRUP)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Combine pumpkin, milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment; whip until well blended.
• Layer bread pieces on the bottom of the prepared pan. Pour pumpkin mixture over the bread. Use a fork to poke down and bread that pops up and make sure all bread is soaked in the mixture.
• Bake in the preheated oven until pudding is spongy but set, about 40 minutes.

FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP

Steps:

• 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
• 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
• 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
• 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
• 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
• 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.

PUMPKIN-MAPLE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly spray a 3-quart casserole dish with non-stick spray.
• Toss together cubed raisin bread and pecans in casserole dish.
• In a large bowl, whisk together remaining ingredients, EXCEPT hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour, occasionally pressing bread down into custard.
• Bake bread in heated oven for 60 minutes or until knife inserted comes out clean.
• Remove hard sauce lid and place jar in microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Heat on High in microwave for 30-40 seconds. Remove and stir in maple extract. Drizzle over bread pudding.

PUMPKIN MAPLE BREAD

Steps:

• Preheat oven to 325°F.
• Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
• Sift flour, baking powder, baking soda, salt,.
• cinnamon and allspice in large bowl. Mix with whisk.
• Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
• Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
• Spoon batter evenly into prepared pan.
• Bake 1 hour and 15 minutes,or until toothpick test indicates done.
• Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
• Cool in pan for 10 minutes and turn out on rack.

MAPLE-PUMPKIN BREAD PUDDING

Steps:

• Preheat the oven to 375°F.
• Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you're using canned pumpkin, skip this step.
• Reduce the oven temperature to 325°F.
• In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.
• Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.
• Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.
• ANNE ALTERNATE
• If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .

MAPLE BREAD PUDDING

Steps:

• In a large bowl, whisk the eggs, milk, syrup and butter; stir in bread cubes., Transfer to a well-greased 1-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep kettle; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a knife inserted in the center comes out clean, adding water to pan as needed., Let stand for 5 minutes before unmolding onto a serving plate; serve warm with whipped cream. Refrigerate leftovers.