Rating: 4.5 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x13-inch baking dish.

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  • 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.

Nutrition Facts

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