Pumpkin Pie Bread Pudding
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 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
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Instructions
- Grease a 9x13-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 ½ 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.
Source
Original recipe: View Original