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Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding

Name: Pumpkin Pie Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 70 min
Yield: 12 servings
Ingredients: 1 loaf French bread, cut into cubes; ½ cup raisins, or more to taste; 1 teaspoon maple-flavored extract; 1 teaspoon rum-flavored extract; ¼ cup water, or as needed; 3 cups milk; 1 (15 ounce) can pumpkin puree; 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®); 3 large eggs; ⅓ cup brown sugar; ⅓ cup butter, melted; 2 tablespoons molasses; 2 teaspoons vanilla extract; 2 teaspoons pumpkin pie spice; 2 teaspoons ground cinnamon; 1 teaspoon ground allspice; ½ teaspoon ground ginger

Rating: 4.52 stars

21 Ratings
14 Reviews
7 Photos

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.

By Mary

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Recipe Summary

prep:

20 mins

cook:

50 mins

additional:

1 hr

total:

2 hrs 10 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1

Grease a 9x13-inch baking dish.

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Step 2

Spread bread cubes into the prepared baking dish.
Step 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.
Step 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.
Step 5

Preheat oven to 350 degrees F (175 degrees C).
Step 6

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.

Nutrition Facts

Per Serving:

380 calories; protein 11.3g; carbohydrates 59.7g; fat 11.3g; cholesterol 76mg; sodium 456.1mg. Full Nutrition

Reviews (14)

Most helpful positive review

Nancy Reid

12/07/2014

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 husband and everyone in between! This will become a staple at holiday meals. Some had their with whipped cream and some with frozen vanilla yogurt while some had one topping with the first serving and the other with the second. I did not add the the raisins (due to family preferences) or the last three spices and we were totally thrilled with the results. Oddly enough I found this recipe on msn.com but could not find it on allrecipes.com!? Read More

Helpful

(7)

Most helpful critical review

Nikki Johnston

02/24/2019

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

21 Ratings

5 star values: 12
4 star values: 8
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Nancy Reid

12/06/2014

Helpful

(7)

hport001

11/06/2017

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 better after letting in sit in the refrigerator overnight. I guess that helped all of the ingredients to settle. If you enjoy pumpkin I would recommend this recipe. Read More

Helpful

(5)

3CatsHouse

01/20/2017

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!! Read More

Helpful

(3)

Carliezdad

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 tee. Thanks for the great recipe! Read More

Helpful

(3)

dawn555

04/20/2015

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 1/4 t. of rum extract on hand. I enjoyed the lasting maple flavoring on the raisins. In terms of other substitutions: pkg of 12 hot dog buns for french bread; half & half for milk; no pumpkin; no molasses; nutmeg for allspice. I also threw in 1/2 c. of cinnamon toast crunch to put over the top. Read More

Helpful

(2)

shirleylove

11/11/2020

I made it exactly as written but didn't have a loaf of French bread so used some leftover Hawaiian rolls. It was excellent. I didn't let it rest for an hour because of a time crunch but it was fine. The Recipe makes a lot. When I reheat it I plan to sprinkle brown sugar on top or serve with ice cream. I think a caramel sauce would make it too sweet. A keeper Read More

Lori Thorpe Gravley

01/07/2017

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. Read More

Nikki Johnston

02/24/2019

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

Mkate

10/11/2019

Excellent recipe. No changes needed. Read More

More Reviews

Back to Pumpkin Pie Bread Pudding

All Reviews for Pumpkin Pie Bread Pudding

- of Reviews

Pumpkin Pie Bread Pudding

Servings Per Recipe: 12
Calories: 379.8

% Daily Value *

protein: 23 %

carbohydrates: 19 %

dietary fiber: 10 %

sugars:

fat: 17 %

saturated fat: 32 %

cholesterol: 25 %

vitamin a iu: 119 %

niacin equivalents: 34 %

vitamin b6: 10 %

vitamin c: 5 %

folate: 18 %

calcium: 22 %

iron: 15 %

magnesium: 17 %

potassium: 13 %

sodium: 18 %

thiamin: 28 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pumpkin Pie Bread Pudding

1 of 14

All Reviews

Nancy Reid

12/06/2014

Helpful

(7)

hport001

11/06/2017

Helpful

(5)

3CatsHouse

01/20/2017

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!!

Helpful

(3)

Carliezdad

10/23/2017

Helpful

(3)

dawn555

04/20/2015

Helpful

(2)

shirleylove

11/11/2020

Lori Thorpe Gravley

01/07/2017

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.

Nikki Johnston