Pumpkin Pie Bread Pudding


  • 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®)
  • 3large 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
  • Directions

  • Step 1

    Grease a 9×13-inch baking dish.


  • 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.

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