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Pumpkin Bread Pudding Recipes

Category Pudding
Pumpkin Bread Pudding
A delicious baked dessert can be made with sweetened, spiced pumpkin and crustless bread. This page contains pumpkin bread pudding recipes.
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November 22, 20050 found this helpful

Ingredients

  • 1 frozen bread, baked and cooled
  • 4 eggs
  • 1 1/2 cup half and half
  • 2/3 cup sugar
  • 3/4 cup canned pumpkin
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/3 cup milk chocolate chips
  • 3 Tbsp. brown sugar
  • whipped cream, for garnish

Directions

Remove crusts from baked bread and cut into 1 inch cubes. Set aside. In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices. Mix well. Add the bread cubes and chocolate chips and toss gently. Pour into a sprayed 8 inch square baking pan. Let sit for 20-30 minutes. Sprinkle top with brown sugar and bake at 350 degrees F for 40-45 minutes. Serve warm with a dollop of whipped cream.

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By Robin from Washington, IA

Comment Was this helpful? Yes

February 22, 20060 found this helpful

Ingredients

  • 10 slices white bread, crusts removed
  • 3 Tbsp. butter, softened
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 1/2 cups heavy cream, divided
  • 1/4 cup unsulfured molasses
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 Tbsp. cinnamon
  • 1/2 Tbsp. vanilla
  • 1/4 tsp. salt
  • 1/2 cup plus 1 1/2 Tbsp. sugar, divided
  • 2 Tbsp. water
  • 20 pecan halves
  • 1 Tbsp. instant coffee powder

Directions

Butter one side of each piece of bread. Place 7 pieces of bread butter side down in a 9 inch deep dish pie pan, arranging them in a pinwheel pattern.

Beat together pumpkin, milk, 1/2 cup cream, molasses, brown sugar, eggs, cinnamon, vanilla, and salt. Pour about 1/2 cup of the pumpkin mixture over the bread in the pie pan and set aside for 15 minutes; repeat once.

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Arrange the remaining bread butter side down on the soaked bread. Pour about 1/2 cup of the pumpkin mixture over the layers and cover with waxed paper; set aside for 30 minutes. Place the pie pan in a large dish and fill large dish with enough water to go halfway up the side of the pie pan.

Bake at 350 degrees F for 45 minutes. Combine 1/2 cup sugar and water over moderate heat, bring to a boil and boil until sugar is dissolved. Cook until sugar becomes the color of dark caramel.

Add pecans, stir to coat and remove to an oiled baking sheet to harden. When pudding is done, let stand for 15 minutes, then invert a serving plate over the pudding and invert pudding to plate. Decorate pudding with pecans.

Beat together remaining cream, coffee powder, and sugar until soft peaks are formed, about 5 minutes. Serve pudding warm with whipped cream.

By Robin from Washington, IA

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Comment Was this helpful? Yes
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