A Pumpkin Cranberry Bread Pudding Is a Delicious Way to Use Up Challah

Pumpkin Cranberry Bread Pudding With Pecan Butterscotch Sauce

Allow the dish it to rest at room temperature for 30 minutes (*see notes below). While the bread pudding mixture rests, preheat the oven to 350°. Bake pumpkin cranberry bread pudding for 40-45 minutes or until the edges are lighly golden and the bread pudding looks set. The bread pudding might rise up in the dish while it's baking, don't.

Pumpkin Cranberry Bread Recipe (w/fresh cranberries) Dinner, then Dessert

1/2 quart heavy cream; 6 eggs; 1 1/2 cup sugar; 1 cup pumpkin, roasted, peeled, and diced into ½-inch cubes; 1/2 cup dried cranberries; 2 ounce whiskey

Cranberry Bread Pudding Recipe Dinner, then Dessert

Pumpkin-Cranberry Bread Pudding. This deceptively hearty dish gives new life to stale bread. The final dish tastes much more indulgent than its calorie count indicates. Paired with eggs or yogurt it makes a colorful holiday breakfast. Offer it as a side dish to turn a roast into a celebration. Or top this lightly sweet pudding with a dollop of.

Mix it Up Pumpkin Cranberry Bread Pudding

Cranberry Pumpkin Croissant Bread Pudding Recipe adapted from Food Network. Yields: 4-6 servings. Ingredients: 6-8 day-old croissants (enough to fill a 1 1/2-quart baking dish), torn into 1-inch pieces 1/2 cup fresh or frozen cranberries 4 eggs 2 cups milk 1 cup canned pumpkin

PumpkinCranberry Bread Pudding with Hot Buttered Rum Sauce Dixie

In a large bowl, whisk eggs, egg whites, 1/2 cup maple sugar flakes, stevia, pumpkin, 1 1/2 cups milk, 1 tsp vanilla, cinnamon, nutmeg, cloves and ginger. With a rubber spatula, fold in bread and cranberries. Spoon mixture into baking dish, smooth top with spatula and cover with plastic wrap. Refrigerate for 1 hour.

Pumpkin Cranberry Bread Pudding

For the pudding: Preheat oven to 325 degrees. Butter the bottom and sides of a large baking dish (9-by-9-by-3-inch or 13-by-9-by-2-inch), or 12 4-ounce ramekins. Split the vanilla bean and scrape out the seeds into a mixing bowl. Whisk seeds, sugar, yolks, and eggs to combine.

Pumpkin Cranberry Bread Pudding Recipe

Step 7. To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax.

Pumpkin Bread Pudding & Pecan Butterscotch Sauce Recipe

Step 3. Cut the raisin bread into 1-inch cubes. Step 4. While the pumpkin is baking, stir together eggs, ½ cup sugar, ½ cup melted butter, half-and-half. Add bread cubes, pecans and cranberries. Stir until the bread is moistened. Place in a lightly greased 9-inch baking pan. Step 5. Remove the pumpkin from oven.

Pumpkin Cranberry Bread Pudding With Pecan Butterscotch Sauce

Bake at 350° for 35 minutes. Step 3. Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar. Step 4. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan. Step 5. Bake pumpkin and bread pudding at 350° for 25 minutes.

Cranberry Bread Pudding Recipe How to Make It

Preheat oven to 350 degrees F. In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes.

Pumpkin Cranberry Bread Pudding Recipe Taste of Home

Bake Mode. Prevent your screen from going dark as you follow along. In a large mixing bowl, combine the eggs, pumpkin, cream or half-and-half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend. Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish.

Pumpkin Cranberry Bread Pudding With Pecan Butterscotch Sauce

Bread Pudding. Preheat oven to 350°F. Butter a 9 x 13-inch baking dish. Tear bread into pieces and layer into the baking dish. Whisk together all remaining bread pudding ingredients and pour over the bread. Bake for 40 minutes. Sauce. Before serving, heat the butter for the sauce in a small saucepan.

A Pumpkin Cranberry Bread Pudding Is a Delicious Way to Use Up Challah

DIRECTIONS. Lightly grease an 8 x 8-inch square (or 9-inch round) baking dish with coconut oil. In a large bowl, whisk the 2 eggs, 2 egg whites, and next 9 ingredients (pumpkin through ginger). Fold in the bread and cranberries. Spoon the mixture into the prepared baking dish. Refrigerate at least 1 hour. (You can make this the night before and.

PumpkinCranberry Bread Pudding Pumpkin cranberry bread, Pumpkin

Combine pumpkin, milk, sugar, spices, salt and eggs in a large bowl and whisk gently until combined. Fold in bread and cranberries, and mix so that all bread is coated on all sides. Scoop into a 2-quart casserole dish and pack down so that surface is flat. Cover and chill for at least 1 hour to let bread soak up more flavor. Preheat oven to 350º.

CranberryMaple Bread Pudding Recipe Martha Stewart

Cut the bread into 1 inch cubes and place in a large mixing bowl. Toss in the chopped white chocolate, nuts and cranberries, and mix to distribute. Combine the milk, cream, and vanilla paste and bring to a boil over medium heat. Whisk the eggs in a medium sized bowl with the sugar until light ribbons form. Add hot milk mixture to eggs slowly.

CranberryPumpkin Bread Pudding Haylie Pomroy

Preheat oven to 350 degrees. In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding.