Pumpkin And Spice Bread Pudding Food

PUMPKIN AND SPICE BREAD PUDDING

Pumpkin and Spice Bread Pudding image

Cozy up to warm bread pudding topped with whipped cream.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 12

Number Of Ingredients 14

Ingredients

3 cups whipping cream
11/2 cups milk
1/2 cup granulated sugar
1/4 teaspoon salt
5 whole eggs
3 egg yolks
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
14 brioche or challah, cut into 3/4-inch slices, then cut into 3/4-inch cubes (10 cups)
2 tablespoons granulated sugar
1 cup whipping cream
1 tablespoon granulated sugar
2 tablespoons bourbon

Steps:

Grease 13x9-inch (3-quart) glass baking dish with butter. In heavy 3-quart saucepan, heat 3 cups whipping cream, the milk, 1/2 cup granulated sugar and the salt to simmering over medium heat, stirring frequently. Remove from heat.
In large bowl, beat eggs and yolks with wire whisk. Add pumpkin, brown sugar and pumpkin pie spice. Stir mixture into hot cream mixture with whisk. Gently stir in bread cubes. Let stand 30 minutes.
Heat oven to 325°F. Sprinkle 2 tablespoons granulated sugar over custard. Bake 50 minutes or until top is puffed and light golden brown. Cool 5 minutes.
In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Stir in bourbon. Serve with warm bread pudding.

Nutrition Facts : Calories 531, Carbohydrate 43 g, Fat 6, Fiber 1 g, Protein 10 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 298 mg

PUMPKIN BREAD PUDDING

Pumpkin Bread Pudding image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 17

Ingredients

Unsalted butter
3 egg yolks
5 eggs
3/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/ 4 cup pumpkin puree
2 cups heavy cream
1 and 3/4 cups whole milk
1 tablespoon vanilla extract
1 loaf pumpkin bread
1/2 cup raisins
1/4 cup toasted almond slices
Serving suggestions: favorite whipped cream or ice cream

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.

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