Pumpkin Bread Pudding With Dutch Honey Syrup Food

PUMPKIN BREAD PUDDING WITH DUTCH HONEY SYRUP

Steps:

• Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
• In another medium bowl beat the eggs.
• Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
• Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
• Add raisins and nuts.
• Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
• Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
• You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
• While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
• Serve cool, cold, warm, or hot. Trust me it is good in all forms.

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.
• 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 (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.

OVERNIGHT REFRIGERATOR WAFFLES WITH DUTCH HONEY

Steps:

• Waffles:.
• Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes.
• Add the flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours.
• Bake in a preheated, oiled waffle iron. Serve with warm Dutch Honey.
• Dutch Honey:.
• Combine all ingredients in a large saucepan; bring just to a boil over medium heat, stirring frequently. Yields 2 1/2 cups.

SIMON'S PUMPKIN BREAD PUDDING

Steps:

• FOR THE PUDDING, place cubed bread in greased crockpot.
• Beat together milk & eggs.
• Stir in sugar, butter, raisins, pie filling, cinnamon & nutmeg.
• Pour pumpkin mixture over bread & stir.
• Cover & cook on high 1 hour, then reduce heat to low & cook 3-4 hours or until temperature reaches 160 degrees F.
• FOR THE SAUCE, just before pudding is done, melt butter in saucepan.
• Stir in flour until smooth, then gradually add water, sugar & vanilla.
• Bring to boil, then cook, stirring constantly for 2 minutes or until thickened.
• Pour sauce over hot bread pudding & serve.