Pumpkin Pie Bread Pudding Recipe By Tasty Food

PUMPKIN PIE BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish.
• Spread bread cubes into the prepared baking dish.
• Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
• Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.

PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY

Steps:

• In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
• Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
• Preheat the oven to 350°F (180°C).
• Just before baking, toss the bread cubes to redistribute the liquid.
• Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
• Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
• Enjoy!

PUMPKIN BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.
• Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.
• Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.
• Drizzle syrup over pudding. Serve warm topped with sour cream mixture.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• For bread pudding:
• Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
• Meanwhile, prepare caramel sauce:
• Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
• Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

APPLE PIE BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Slice the bread into ½ inch (1 cm) cubes.
• In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
• Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
• Spread the bread evenly in a 9-inch (23-cm) round baking pan.
• In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
• Spread the apples evenly on top of the bread.
• Bake for 40 minutes, until edges are brown.
• Cool, slice, then serve with vanilla ice cream and caramel sauce!
• Enjoy!

PUMPKIN SPICE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss bread cubes and butter together in a bowl and transfer to an 8-inch square baking pan.
• Whisk milk, pumpkin puree, sugar, egg, egg yolks, and pumpkin pie spice together in a bowl until well mixed. Pour over the bread mixture. Let soak for 5 to 10 minutes.
• Bake in the preheated oven until golden brown, 25 to 30 minutes.

PUMPKIN BREAD PUDDING

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.

EASY AND DELICIOUS PUMPKIN BREAD PUDDING!

Steps:

• Set oven to 350 degrees.
• Butter a11 x 7-inch baking dish.
• In a large bowl whisk together first 7 ingredients to combine.
• Fold in bread cubes and raisins.
• Transfer the mixture to prepared baking dish.
• Let stand for 10-15 minutes for the bread to absorb the mixture.
• Bake for about 40-45 minutes, or until done.
• Serve with lots of whipped cream, or caramel topping.
• Delicious!

PUMPKIN BREAD PUDDING

Steps:

• Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
• Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

PUMPKIN PUDDING

Steps:

• Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
• Add milk and juice.
• Cook over medium heat, whisking continuously, until pudding is very thick.
• Reduce heat and whisk pudding a few seconds to remove any lumps.
• Divide among 8 dessert bowls.
• Cover with plastic wrap and refrigerate about 2 hours.