Mix it Up Pumpkin Cranberry Bread Pudding

Pumpkin Cranberry Bread Pudding Recipe

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.

Pumpkin Cranberry Bread Pudding Recipe Taste of Home

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.

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

CranberryMaple Bread Pudding Recipe Martha Stewart

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.

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

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.

Pumpkin Cranberry Bread Pudding With Pecan Butterscotch Sauce

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 Recipe (w/fresh cranberries) Dinner, then Dessert

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.

Pumpkin Cranberry Bread Pudding With Pecan Butterscotch Sauce

BEAT eggs, pumpkin, pumpkin pie spice, and vanilla in a large bowl until well blended. Add white chocolate mixture; stir until well blended. Add bread cubes and cranberries; stir until well coated. Spread evenly in greased 2 Quart baking dish. BAKE 25-30 minutes or until a knife inserted in the center comes out clean.

Mix it Up Pumpkin Cranberry Bread Pudding

Instructions. In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, pumpkin, cinnamon, ginger, cardamom, nutmeg, and salt until well blended. Add bread and stir carefully to combine, making sure there are no dry pieces remaining. Lightly coat an 8×8 square baking dish with nonstick spray.

CranberryPumpkin Bread Pudding Haylie Pomroy

Hi friends, in this video I'm sharing how to make this eye-catching and delicious Pumpkin Cranberry Bread Pudding! I love to refer to this dish as my HalloTh.

PumpkinCranberry Bread Pudding with Hot Buttered Rum Sauce Dixie

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.

Cranberry Bread Pudding Recipe 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

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.

Cranberry Bread Pudding Recipe How to Make It

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 Bread Pudding & Pecan Butterscotch Sauce Recipe

Directions. Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. For sauce, bring sugar and water to a boil in a large saucepan over medium heat.

Pumpkin Cranberry Bread Pudding

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.