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My review
Pumpkin Pie Bread Pudding
4
Mary
"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 380Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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.
Nutrition Facts
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Reviews
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12/6/2014
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...
10/23/2017
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...
1/20/2017
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!!
11/5/2017
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...
4/20/2015
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/...
11/29/2017
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.
1/7/2017
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.
10/13/2016
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...
11/30/2015
This was a hit at my family's thanksgiving, and it's excellent for breakfast leftovers! Served with pecan/caramel ice cream hot out of the oven, it was delicious. Next time, will add more raisin...