Ingredients2 h 10 m servings 380 cals
- Grease a 9x13-inch baking dish.
- Spread bread cubes into the prepared baking dish.
- Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
- Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.
- Cook's Notes:
- Flavorings in raisins are not essential--just my preference.
- Brown sugar can be adjusted and does not need to be combined with ingredients. It can be sprinkled over top before baking.
- Try adding approximately 1/4 cup orange marmalade for a twist.
- Drizzle with your favorite caramel sauce or ice cream topping before serving, if desired.
Per Serving: 380 calories; 11.3 g fat; 59.7 g carbohydrates; 11.3 g protein; 76 mg cholesterol; 456 mg sodium. Full nutrition
ReviewsRead all reviews 10
This was our Thanksgiving dessert and EVERYONE thought it was a HUGE success. From our two year old grandson (who pulled up a stepstool in the kitchen so he could help himself) to my 60 year old...
Made this for the family tonight and everybody loved it! Even though my daughter had said she was full she had 2 helpings. I didn’t have the molasses but otherwise followed the directions to a t...
The only change I made was I didn't use the condensed milk as I didn't want it sweeter so I used evaporated milk instead and it came out perfect! I will make this again!!
I thought it was a good recipe. I followed the recipe as is. The only thing I did wrong was that I did not put the dish in the fridge before serving it. I noticed the dish tasted so much bett...
Thanks so much for the raisin tip! I had really old raising and the extract/microwave trick revived them completely! I used about a cup of raisins, and 2 t. maple extract. I only had about 1/...
I used pumpkin bread that I had made instead of french...it was a good way to use the leftover pumpkin bread and I enjoyed the spices that game through in this pudding recipe.
Bread puddings are my favorite kinds of desserts. This recipe doesn't disappoint. The combination of pumpkin with the bread pudding is perfect for a warm fall dessert.
I made this recipe 3 times since last Sunday and it was a HUGE hit with my family and friends. We are all pumpkin lovers and this recipe will be one I will be doing frequently for family gather...