Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla
nch baking dish.
Spread bread cubes into the prepared baking
Day before you want the pudding or early on the same
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
he pumpkin pie filling until combined. Stir in the bread cubes. Pour pumpkin mixture
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.
Preheat oven to 350\u00b0. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, soda and salt in large bowl; set aside. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into loaf pans. Bake for 60 to 65 minutes or until toothpick comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
Set aside.
Beat eggs, pumpkin, pumpkin pie spice and vanilla in large
t the seeds. Cut the pumpkin into large chunks. Bring
br>Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla
Bread Pudding Directions.
In medium saucepan,
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
nch baking dish. Arrange the bread slices in the dish so
ixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
Preheat oven to 350 degrees F.
Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add bread (cut into pieces) Stir together until well combined and bread is saturated.
Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
FOR THE PUDDING, place cubed bread in greased crockpot.
Beat
utter.
Add banana and pumpkin puree to the food processor
Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat unti just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in carrots and raisins.
Spoon batter into 2 greased and floured 9 X 5 inch loaf pans.
Bake at 350 degrees for 60-65 minutes. Cool.