Best 9 Pumpkin Soufflé Bread Pudding Recipes

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
• Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
• Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
• Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
• Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
• Follow link HERE for salted caramel sauce step-by-step photos and recipe.

EASY PUMPKIN BREAD PUDDING

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.

PUMPKIN SOUFFLE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
• Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
• Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
• Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
• Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
• In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
• Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.

PUMPKIN BREAD PUDDING

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.

PUMPKIN BREAD PUDDING WITH CRUMB TOPPING

Steps:

• Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
• Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
• Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
• Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350°F. Grease an 8-inch square baking pan.
• To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
• To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
• Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
• To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
• Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
• Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
• Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won't work. We suggest Italian bread as the most comparable.

PUMPKIN BREAD PUDDINGS BRûLéE

Steps:

• Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
• Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
• Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
• Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
• Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

PUMPKIN CASSEROLE/SOUFFLE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
• Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
• Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.