Pumpkin Eggnog Bread Pudding Food

PUMPKIN BREAD PUDDING

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.

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 EGGNOG BREAD PUDDING

Steps:

• 1. Heat oven to 350ºF. Generously grease 9x13-inch baking dish with 1 Tablespoon cold butter. Spread bread cubes evenly onto a large baking pan with sides and bake 7-8 minutes, just until beginning to turn light golden. Place toasted bread cubes into prepared baking dish.
• 2. In a large bowl, whisk milk, eggnog and whipping cream. Add canned pumpkin, pumpkin pie spice, eggs, vanilla and raisins. Whisk until completely combined. Place prepared baking dish inside large baking pan. Pour pumpkin mixture over bread cubes and push bread down into wet mixture with a rubber spatula until all liquid saturates bread.
• 3. Carefully fill baking pan halfway with water to make a water bath for the bread pudding. Bake 45 minutes.
• 4. To make Toffee Sauce, melt butter in a medium saucepan on medium heat. Add brown sugar, sweetened condensed milk, maple syrup and salt and continue to cook, stirring constantly, 3-4 minutes. Remove from heat, add vanilla and stir. Drizzle over warm bread pudding.

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 EGGNOG

Steps:

• Prepare a bowl set into a large bowl filled with ice and water and set aside.
• Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
• Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

EGGNOG PUMPKIN BREAD

Steps:

• Cream butter and sugar until fluffy.
• add eggs and blend well.
• add EggNog and Pumpkin mix completely.
• combine all dry ingredients and mix well with wet ingredients until well blended.
• pour into two 9" greased loaf pans.
• Bake at 350* for 45 min or until tooth pick comes out clean.