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Pumpkin Pie Bread Pudding

Rated as 4.5 out of 5 Stars
3

"Combination of 2 classic recipes: bread pudding and pumpkin pie. I put this together on a whim and loved it. Taste is more comforting than sweet. Great served warm or cold and can be complemented with whipped cream or milk."
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Ingredients

2 h 10 m servings 380
Original recipe yields 12 servings

Directions

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  1. Grease a 9x13-inch baking dish.
  2. Spread bread cubes into the prepared baking dish.
  3. 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.
  4. 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.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.

Footnotes

  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 380 calories; 11.3 59.7 11.3 76 456 Full nutrition

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Reviews

Read all reviews 13
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

The texture was perfect. The taste was not what I was hoping for.

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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...

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...

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!!

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/...

Excellent recipe. No changes needed.

The texture was perfect. The taste was not what I was hoping for.

Turned out great! Whole family loved it. I didn’t really use any variations besides leaving out the rum flavoring, (too expensive) and I used fresh pumpkin purée instead of the canned option. Ov...

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.