Time 50m Yield 9 servings (1-1/3 cups sauce). Number Of Ingredients 10 Steps:
In a large bowl, combine the eggs, milk, 1 cup pumpkin, brown sugar, vanilla and pie spice. Stir in bread cubes and cranberries., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover and bake until a knife inserted in the center comes out clean, 10-15 minutes longer., Meanwhile, in a small saucepan, combine ice cream topping and remaining pumpkin. Cook and stir over medium heat until heated through. Stir in walnuts. Serve with pudding.
Time 3h15m Yield 8 servings (1-1/3 cups sauce). Number Of Ingredients 16 Steps:
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. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.
Yield Makes 6 servings Number Of Ingredients 12 Steps:
Preheat oven to 350°F with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Time 1h20m Yield 14 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans). In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
Time 1h10m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
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. 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 is set. Serve warm.
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Cook’s Note: Day-old biscuits or croissants are best for this recipe. You will need enough to fill a 9 by 13-inch baking dish. 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 is set. Serve warm.
Time 1h Number Of Ingredients 11 Steps:
Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid. Bake at 350°F for 35 minutes. Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan. Bake pumpkin and bread pudding at 350°F for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
Time 1h5m Yield 9 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degree F. Coat a 2-quart square baking dish with nonstick cooking spray. In the prepared baking dish, combine bread cubes and dried cranberries; set aside. In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon. Slowly pour pumpkin mixture over bread mixture in baking dish. Gently press bread mixture down into liquid to moisten. Let stand for 15 minutes. Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool slightly; serve warm.
Time 1h5m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray. Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter. Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork. Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.
Yield Serves 6 generously Number Of Ingredients 10 Steps:
Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper. Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere. Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan. Make custard: In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat. In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard). Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day. 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 paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.) Serve pudding at room temperature or warm with caramel sauce.
