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-GINGER BREAD PUDDING
Steps:
- Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
- Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
- Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.
BREAD PUDDING PUMPKIN
When doing my fall decorating, I'm certain to set aside a few pumpkins for this unique dessert. It adds a festive touch to our Thanksgiving table. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells., Place on a greased 15x10x1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted in the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes.
Nutrition Facts : Calories 518 calories, Fat 17g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 540mg sodium, Carbohydrate 82g carbohydrate (59g sugars, Fiber 3g fiber), Protein 15g protein.
PUMPKIN SOUFFLé BREAD PUDDING
Provided by Charles Phan
Categories Milk/Cream Egg Dessert Bake Pumpkin Fall Pastry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.
- In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.
- Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.
PUMPKIN SOUFFLE WITH BREAD PUDDING
This recipe was developed by San Francisco's Chef Charles Phan, Owner and Chef of The Red Door. It is very lightly spiced and not very sweet, so depending on your sweet tooth, you may want to add more sugar.
Provided by cookiedog
Categories < 4 Hours
Time 1h5m
Yield 8 3-inch ramekins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.
- In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.
- Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.
Nutrition Facts : Calories 274.9, Fat 24.1, SaturatedFat 14.5, Cholesterol 164.9, Sodium 260.5, Carbohydrate 11.8, Fiber 0.1, Sugar 10.1, Protein 4
PUMPKIN SOUFFLE
You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.
Provided by Myersbethy
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
- Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
- Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
- Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
- Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
- Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 32.9 g, Cholesterol 90.9 mg, Fat 7.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 315.1 mg, Sugar 29 g
PUMPKIN BREAD PUDDINGS BRûLéE
Categories Bread Milk/Cream Dairy Egg Dessert Bake Amaretto Frangelico Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
- Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
- Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
- Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
- Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
EASY PUMPKIN BREAD PUDDING
This can be calorie reduced by using the diet bread, skim milk and skim Pet milk. You can use just egg whites and you can substitute Sweet 'n Low for the sugar.
Provided by Janet4
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Put the bread cubes and raisins in a buttered 3 quart oven dish.
- Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
- Mix well and pour egg mixture evenly over bread.
- Stir around a bit to make sure all the bread is coated.
- Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
- Cool slightly before serving.
- (Yes, it will fall in the center. The eggs cause this to happen)
PUMPKIN BREAD PUDDING WITH RAISINS
Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts :
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