Pumpkin Pecan Bread Pudding Cakescottage Instructions. preheat oven to 350°. spray a 9×13 baking dish with cooking spray. in a large bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice and 1 cup of sugar. stir in the raisins, then gently fold in the bread cubes. pour into the prepared pan. Preheat your oven to 350 degrees f. bake the bread pudding for about 60 minutes or until a knife inserted near the center comes out clean. if needed, halfway through the baking process, cover lightly with a piece of foil to prevent over browning. slice and serve with vanilla ice cream and caramel sauce.
Pumpkin Pecan Bread Pudding Recipe Spray a 9 x 13 inch baking dish with non stick cooking spray. in a large bowl, whisk brown sugar, cinnamon, nutmeg, ginger, and cloves together. add eggs, milk, and cream. whisk until combined. next, add pumpkin and vanilla, mix then fold in pecans. add bread and pour into prepared baking dish. bake for 65 75 minutes. In a very large bowl, whisk together pumpkin, 1½ cups (360 grams) cold cream, milk, 2⁄3 cup (133 grams) granulated sugar, brown sugar, eggs, 2 tablespoons (30 grams) bourbon, cinnamon, pie spice, and salt. add bread cubes; toss until bread is thoroughly coated and mostly submerged. let stand at room temperature for 1½ hours, stirring. Instructions for making pumpkin bread pudding recipe. preheat oven to 350° (f). butter a 9 x 13, or 8 x 12 – inch baking dish. set greased baking dish aside. Cut enough bread for 8 cups. put the cubed bread into a greased crock pot (3.5 4 quart size or 6 quart size) along with cinnamon chips and chopped pecans. whisk together eggs, pumpkin, half n half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger and cloves. pour over the cubed bread and gently stir to coat.
Pumpkin Pecan Bread Pudding Cakescottage Instructions for making pumpkin bread pudding recipe. preheat oven to 350° (f). butter a 9 x 13, or 8 x 12 – inch baking dish. set greased baking dish aside. Cut enough bread for 8 cups. put the cubed bread into a greased crock pot (3.5 4 quart size or 6 quart size) along with cinnamon chips and chopped pecans. whisk together eggs, pumpkin, half n half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger and cloves. pour over the cubed bread and gently stir to coat. Melt and heat until golden brown. add brown sugar, bourbon, and syrup. cook brown sugar, butter, bourbon, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. remove from heat; stir in vanilla and pecans. remove bread pudding from oven; drizzle with caramel pecan sauce. Caramel pecan pumpkin bread pudding! this dessert combines the warm, comforting flavors of fall into one heavenly creation. imagine moist, tender pieces of pumpkin bread, rich with the spicy sweet essence of pumpkin and cinnamon. generously topped with a luscious pecan caramel sauce. but the indulgence doesn’t stop there!.
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