CRANBERRY-PUMPKIN BREAD PUDDING
For fans of pumpkin and bread pudding, this sensible recipe is a marriage made in Heaven. It's perfect for breakfast, brunch or dessert with a dollop of yogurt-autumn comfort food at its best! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings (1-1/3 cups sauce).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the eggs, milk, 1 cup pumpkin, brown sugar, vanilla and pie spice. Stir in bread cubes and cranberries., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover and bake until a knife inserted in the center comes out clean, 10-15 minutes longer., Meanwhile, in a small saucepan, combine ice cream topping and remaining pumpkin. Cook and stir over medium heat until heated through. Stir in walnuts. Serve with pudding.
Nutrition Facts : Calories 230 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 207mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 3g fiber), Protein 6g protein.
CRANBERRY PUMPKIN BREAD
Steps:
- Preheat oven to 350 degrees F.
- In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PUMPKIN CRANBERRY BREAD PUDDING
This is a wonderful variation on the traditional pumpkin bread pudding recipes because it uses my pumpkin cranberry bread as the main ingredient, (see Pumpkin Cranberry Bread recipe below), but you can use any pumpkin bread. I've included the Amaretto Sauce recipe but you can also use your favorite bread pudding sauce instead if...
Provided by Donna Graffagnino
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 35
Steps:
- 1. Lightly butter or butter flavor spray a 13 by 9 by 2-inch baking dish and put the pumpkin bread cubes and cranberries into the dish.
- 2. In a large bowl, whisk the eggs, cream, milk, and sugar, nutmeg, cloves, ginger, cinnamon, and vanilla to blend then pour this mixture over the bread cubes. Press the bread cubes gently to submerge.
- 3. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
- 4. Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
- 5. *Tip: For individual servings, pile bread pudding into large muffin pans and bake for about 30-40 minutes. Test for doneness as soon as top of bread pudding begins to toast.
- 6. AMARETTO SAUCE
- 7. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
- 8. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
- 9. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
- 10. PUMPKIN CRANBERRY BREAD
- 11. Pan Options: 3 7x3 inch loaf pans; 2 9x5 loaf pans; 2 8x4 loaf pans and 1 pan of mini size muffins; 7 mini loaf pans; 1 large bundt cake and 6 large muffins. Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
- 12. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, apple juice or water, vanilla, and sugars until well blended.
- 13. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and dried cranberries (and baking soda if making muffins). Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Top loaves with walnut bits (optional).
- 14. Bake for about 50 minutes, less for mini-loaves and muffins, in a preheated oven and check for doneness. It will probably take more time depending on the size pan you use.
- 15. Always do the toothpick test rather than rely on cooking times. When the toothpick comes out clean they are done. Don't overcook them! Remember, cooking times are approximate because everyone's oven cooks differently.
- 16. If your oven heats unevenly, turn the pans part way through the cooking process for even cooking. If your oven cooks a little hot and the inside isn't done yet according to the toothpick test, but the tops are done and you don't want them to over-brown, put a foil tent on top until the bread is done.
- 17. *Note: If making muffins instead of bread, add 1/2 tsp baking powder to the recipe.
PUMPKIN BREAD PUDDING
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
Provided by Ian Knauer
Categories Milk/Cream Dairy Dessert Bake Quick & Easy Pumpkin Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
- Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
PUMPKIN CRANBERRY BREAD PUDDING
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! -Judith Bucciarelli, Johnson, New York
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings (1-1/3 cups sauce).
Number Of Ingredients 16
Steps:
- Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours., For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.
Nutrition Facts : Calories 479 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 237mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 4g fiber), Protein 9g protein.
PUMPKIN CRANBERRY BREAD
Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!
Provided by LINDAGEAN
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
- In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
- Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
- Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
Nutrition Facts : Calories 359.5 calories, Carbohydrate 55.1 g, Cholesterol 26.4 mg, Fat 14.5 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 229.8 mg, Sugar 36.6 g
PUMPKIN BREAD PUDDING
A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.
Provided by Vivi
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
- Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
- Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 57.3 g, Cholesterol 110.5 mg, Fat 14 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 367.4 mg, Sugar 36.5 g
PUMPKIN BREAD PUDDING WITH CRANBERRY CARAMEL SAUCE
Categories Milk/Cream Egg Dessert Bake Thanksgiving Cranberry Pumpkin Fall Gourmet
Yield Serves 6 generously
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper.
- Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere.
- Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
- Make custard:
- In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat.
- In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
- Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
- To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.)
- Serve pudding at room temperature or warm with caramel sauce.
STUFFED PUMPKIN WITH CRANBERRY RAISIN BREAD PUDDING
Steps:
- Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
- Bake at 350°F for 35 minutes.
- Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
- Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
- Bake pumpkin and bread pudding at 350°F for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRANBERRY-PUMPKIN BREAD PUDDING
By Dave Rowland, Grove Park Inn Resort and Spa I can't pass this recipe up as it has cranberries in it. Hope to try soon.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook's Note: Day-old biscuits or croissants are best for this recipe.
- You will need enough to fill a 9 by 13-inch baking dish.
- Preheat oven to 350 degrees.
- In a mixing bowl, blend all ingredients, except for bread and cranberries.
- Fill a 9 by 13-inch baking dish with bread cubes.
- Sprinkle cranberries over bread cubes.
- Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
- Bake for about 1 hour, or until pudding is set.
- Serve warm.
Nutrition Facts : Calories 667.7, Fat 15.4, SaturatedFat 6.6, Cholesterol 270.8, Sodium 760, Carbohydrate 108.1, Fiber 9.9, Sugar 39, Protein 21.1
CRANBERRY-PUMPKIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.
STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING
This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed.
Provided by southern chef in lo
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
- Bake at 350° for 35 minutes.
- Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
- Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
- Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
- Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
- For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
Nutrition Facts : Calories 387.8, Fat 19.8, SaturatedFat 8.9, Cholesterol 68.8, Sodium 267.4, Carbohydrate 50.2, Fiber 3.2, Sugar 23.2, Protein 6.4
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