Warm Pumpkin Bread Pudding
3 packages (15 ounces each) Sister Schubert's Rolls, cut into 1-inch cubes
1 package (8 ounces) cream cheese, softened
1/4 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/8 teaspoon salt
1 cup flavored pumpkin pie filling
1/2 cup granulated sugar
1 cup packed light brown sugar
2 tablespoons pumpkin pie spice
4 cups half-and-half
1 tablespoon vanilla
2 tablespoons grated orange peel
1/3 cup butter, softened
1 cup packed dark brown sugar
1 cup chopped pecans
Butter Rum Sauce
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/3 cup powdered sugar
1/4 cup whipping cream
1/2 cup dark rum
Reddi-Wip Real Cream (optional)
Preheat oven to 350 F. Spread cubed bread onto ungreased baking sheet; bake 5 to 7 minutes or until barely browned, stirring occasionally. Transfer to large bowl; cool.
Prepare Pumpkin Filling. Whip cream cheese, 1/4 cup light brown sugar, 1 tablespoon pumpkin pie spice and 1/8 teaspoon salt using electric mixer until light and fluffy. Add pumpkin pie filling; blend well. Incorporate 2 eggs, one at a time, until well blended.
Combine 1/2 cup granulated sugar, 1 cup light brown sugar, 2 tablespoons pumpkin pie spice and 8 eggs in large bowl. Beat at high speed with electric mixer 2 1/2 to 3 minutes; reduce speed to low and incorporate half-and-half, vanilla, orange peel and dash salt. Pour over bread in large bowl; let stand 15 minutes.
Grease 13X9-inch baking dish. Pour half of bread mixture into prepared dish; top with pumpkin filling and remaining half of bread mixture (This can be refrigerated up to 8 hours prior to baking).
Prepare Praline Topping. Combine 1/3 cup butter, 1 cup dark brown sugar and pecans in small bowl; blend well. Sprinkle over top of bread pudding.
Bake 40 to 50 minutes or until done. Cool slightly before serving.
Prepare Butter Rum Sauce. Combine butter and sugars in large bowl; blend until smooth with rubber spatula. Set bowl over pot of simmering water; whisk until mixture is light in color. Add cream; whisk over simmering water 5 minutes. Remove from heat; stir in rum. Serve warm. Serve with Rum Sauce and REDDI-WIP REAL CREAM, if desired.
Mini Pumpkin cheesecakes
1 cup ground walnuts
1/2 cup sugar
1 tablespoon margarine or butter
2 ounces reduced-fat cream cheese
1/2 cup canned pumpkin
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
Dash ground nutmeg
Dash ground cloves
Light whipped cream or whipped topping (optional)
Additional ground cinnamon
Preheat oven to 325 F. Line 36 mini-muffin pan cups with paper baking cups.
Combine walnuts, 4 teaspoons sugar and margarine in medium bowl; mix well. Press about 1 teaspoon firmly onto bottom of each prepared muffin cup. Bake 5 minutes; cool.
Beat cream cheese, pumpkin, remaining 1/2 cup sugar, vanilla, cinnamon, nutmeg and cloves in large bowl with electric mixer at medium speed until well blended. Add eggs, one at a time, beating at low speed after each addition until smooth. Divide evenly over prepared crusts.
Bake 15 minutes or until centers are almost set. Cool completely on wire racks; refrigerate at least 2 hours or until chilled. Top with whipped cream before serving, if desired; sprinkle with cinnamon, if desired.
Recipes and photos provided by Butterball
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