Time 1h15m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.
Time 1h30m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans. Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth. Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.
Time 45m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Set oven to 350 degrees. Butter a11 x 7-inch baking dish. In a large bowl whisk together first 7 ingredients to combine. Fold in bread cubes and raisins. Transfer the mixture to prepared baking dish. Let stand for 10-15 minutes for the bread to absorb the mixture. Bake for about 40-45 minutes, or until done. Serve with lots of whipped cream, or caramel topping. Delicious!
Time 1h5m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray. Place bread cubes in the greased baking dish. Pour half-and-half on top. Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread. Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.
Yield 12 servings Number Of Ingredients 17 Steps:
In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside. Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid. Preheat the oven to 350°F (180°C). Just before baking, toss the bread cubes to redistribute the liquid. Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown. Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream. Enjoy!
Time 1h40m Yield 8 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches. Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.
Time 55m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Place bread cubes in a greased 9x9 inch baking dish. Combine remaining ingredients. Pour over bread cubes. Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.
Time 1h5m Yield 5 miniature loaves. Number Of Ingredients 9 Steps:
In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. , Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.
