How to Make Pumpkin Bread Pudding | Pumpkin Recipes | Allrecipes.com
Get the recipe for Pumpkin Bread Pudding with Caramel Rum Sauce at
In this video, we’ll show you a great way to use up an extra loaf of pumpkin or even banana nut bread. Cut it up, mix it with half-and-half, sugar, vanilla extract and eggs and bake. Then top it with a butterscotch caramel rum sauce and you’ve got the most decadent dessert.
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Pumpkin Pie Ice Cream W/ Bailey's Irish Cream!
My take on this holiday dessert favorite. I take Pumpkin Pie, Deconstruct it, and place it in a Vanilla Base with Crushed Graham Crackers.
How to Make Pumpkin Pie Ice Cream.
2 Cups Heavy Cream
1 Cup Whole Milk
1 Cup White Granulated Sugar
2 Egg Yolks
1/2 Cup Pumpkin Puree
1/4 Tsp Sea Salt
1/2 Tsp Ground Ginger
1/2 Tsp Cinnamon
1/8 Tsp Ground Cloves
1/2 Tsp Pure Vanilla Extract
8 Graham Crackers (crush to desired size)
3 Tblsp Bailey's Pumpkin Spice (Optional)
Mix all Ingredients into Pan
Heat Mixture on Stove to 185°F
Cool Mixture in Refrigerator for Min 1 hr
Take chilled mixture, add Bailey's and place in Ice Cream Machine, until desired consistency has been reached.
Place Immediately in freezer.
Pumpkin Bread Pudding with Butterscotch Sauce - Great Tastes of Manitoba
Join host Jim Ingebrigtsen and Sarah Cahill from Dairy Farmers of Maniotba as they prepare Butterscotch Dairy Delights. Sarah makes a lucious Butterscotch Sauce and a simple Pumpkin Bread Pudding.
Recipe at
Great Tastes of Manitoba 2011, Hummer Productions.
Ree Drummond's Pumpkin Rum Cake | The Pioneer Woman | Food Network
This pumpkin rum cake is so good that it'll disappear *before* the pie on your Thanksgiving table — trust us! ???? Watch #ThePioneerWoman, Saturdays at 10a|9c
Get the recipe ▶
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Rum Cake
RECIPE COURTESY OF REE DRUMMOND
Total: 2 hr 30 min (includes cooling and soaking times)
Active: 30 min
Yield: 10 servings
Ingredients
Cake:
Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon maple extract
2 large eggs
2 sticks (1 cup) salted butter
2 cups pumpkin puree
2 teaspoons pumpkin pie spice, plus more for serving
3/4 cup boiling water
Rum Syrup:
2 sticks (1 cup) salted butter
1 cup sugar
1 cup spiced rum
1 teaspoon vanilla extract
Maple Whipped Cream, recipe follows, for serving
Maple Whipped Cream:
1 cup heavy cream
1 teaspoon maple syrup
Directions
Special equipment: a 10-cup bundt cake pan
For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
Maple Whipped Cream:
Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
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#ReeDrummond #Pumpkin #Cake #ThePioneerWoman #FoodNetwork
Ree Drummond's Pumpkin Rum Cake | The Pioneer Woman | Food Network
Ree Drummond's Top Pumpkin Recipe Videos | The Pioneer Woman | Food Network
From Pumpkin Cinnamon Rolls to Pumpkin Tiramisu, these are Ree Drummond's top pumpkin recipe videos of ALL TIME! #Pumpkin #Fall #PioneerWoman #FoodNetwork #ReeDrummond
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
Subscribe to Food Network ▶
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Pumpkin Pie Snacking Granola
2:05 - Pumpkin Scones with Coffee Glaze
6:47 - Pumpkin Smoothie
8:03 - Pumpkin Tiramisu
9:50 - Chocolate Marshmallow Pumpkin Pie
11:55 - Pumpkin Rum Cake
18:30 - Pumpkin Gingersnap Cheesecake
22:24 - Pumpkin Cinnamon Rolls
Get the recipes:
Pumpkin Pie Snacking Granola -
Pumpkin Scones with Coffee Glaze -
Pumpkin Smoothie -
Pumpkin Tiramisu -
Chocolate Marshmallow Pumpkin Pie -
Pumpkin Rum Cake -
Pumpkin Gingersnap Cheesecake -
Pumpkin Cinnamon Rolls -
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Find us on social:
▶ WEBSITE:
▶ FULL EPISODES:
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Ree Drummond's Top Pumpkin Recipe Videos | The Pioneer Woman | Food Network