Pumpkin Praline Bread Pudding Recipe

CrockPot Pumpkin Praline Bread Pudding Recipe

WEBOct 16, 2015 · Spray a 4 to 5 quart slow cooker with nonstick cooking spray (or use a Crock-Pot Liner). Add cubes of bread to the prepared crock …

Rating: 4.2/5(96)

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Low Sodium Pumpkin Bread The Low Sodium Foodie

WEBOct 4, 2022 · Instructions. Preheat the oven to 325°F and set an oven rack in the middle position. Spray two 8x4-inch loaf pans with a non-stick baking spray that contains …

Rating: 5/5(2)

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Pumpkin Bread Pudding SugarHero

WEBNov 8, 2022 · Let the bread cool completely. In an extra large bowl, whisk the eggs. Add the pumpkin, evaporated milk, milk, and vanilla; whisk …

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1. Place the cubed bread on a baking sheet. Toast it in a 350 F oven for about 10-12 minutes, stirring every 3 or 4 minutes so that it doesn’t burn. The bread should start to take on a golden color, but shouldn’t be dark and hard—you don’t want to make croutons! Let the bread cool completely.
2. In the bowl of a large stand mixer, beat the eggs on medium-low speed with the whisk attachment. Once the eggs are well-mixed, add all of the remaining bread pudding ingredients (milk through salt).
3. Spray a 2-quart baking dish with nonstick cooking spray. Add the toasted bread cubes to the dish, then pour the liquid over the top. Let the bread sit out on the counter for about 20 minutes, and periodically toss the cubes with your hands to make sure they get moistened equally.
4. After 20 minutes, cover the dish and refrigerate the bread to let it continue to soak up the wet mixture. I usually make mine in the evening and refrigerate it overnight, but a 2 hour soaking should be plenty if you want to make it the same day. Just make sure that your bread has absorbed most of the liquid and the pieces are very soft, but still holding their shape.

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