Pumpkin Pie Bread Pudding
Course: DesertsCuisine: EuropeanPrep Time
20 mins
Cook Time
50
minutesAdditional Time
1
minuteTotal Time
2 hrs 10 mins
Servings
12
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 purée
1 (14 ounce) can — sweetened condensed milk (such as Eagle Brand)
3 — large eggs
⅓ cup — brown sugar
⅓ cup — unsalted 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
Directions
- Grease a 9×13-inch baking dish. Spread bread cubes into the prepared baking dish.
- Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
- Beat milk, pumpkin purée, 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 aside until bread has absorbed liquid, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.
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