Recipes for "pumpkin bread pudding"

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.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.

Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.

Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.

Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Grease a 9x13-inch baking dish. Spread bread cubes into the prepared baking dish.

Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 ½ minutes; set aside to cool slightly.

Beat milk, pumpkin purée, 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 aside until bread has absorbed liquid, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 7x11-inch baking dish with cooking spray.

Place bread cubes in the prepared baking dish; pour half-and-half on top.

Combine pumpkin purée, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest in a large bowl; pour over bread cubes.

Bake in the preheated oven until the middle is set and edges are golden, 50 to 60 minutes.

Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.

Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.

Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.

Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.

Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.

Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.

Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.

Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.

Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.

Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.

Bake in the preheated oven until set, 35 to 45 minutes.

While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.

Remove bread pudding from the oven. Drizzle rum sauce over top and serve.