Pumpkin Pie Bread Pudding

Pumpkin pie bread pudding combines two classic recipes: bread pudding and pumpkin pie. They're a dynamic duo in this dessert, more comforting than sweet.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 380 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon ground allspice
• 3 cups milk
• 2 tablespoons molasses
• 1 (15 ounce) can pumpkin puree
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
• 1 teaspoon rum-flavored extract
• 1 loaf French bread, cut into cubes
• 1 teaspoon maple-flavored extract
• 0.25 cup water, or as needed
• 0.33333334326744 cup brown sugar
• 0.5 teaspoon ground ginger
• 0.33333334326744 cup butter, melted
• 0.5 cup raisins, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

Step 3

Grease a 9x13-inch baking dish. Spread bread cubes into the prepared baking dish.

Step 4

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.

Step 5

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.