Pumpkin Pie Bread Pudding recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 379.8 caloriescarbohydrate: 59.7 gcholesterol: 76 mgfat: 11.3 gfiber: 2.5 gprotein: 11.3 gsaturatedFat: 6.5 gservingSize: -sodium: 456.1 mgsugar: 34.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pie Bread Pudding
Directions
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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.