Pumpkin Pie Bread Pudding

Combination of 2 classic recipes: bread pudding and pumpkin pie. I put this together on a whim and loved it. Taste is more comforting than sweet. Great served warm or cold and can be complemented with whipped cream or milk.

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

Ingredients

• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 2 teaspoons vanilla extract
• 1 teaspoon ground allspice
• ⅓ cup butter, melted
• 3 cups milk
• 2 tablespoons molasses
• 1 (15 ounce) can pumpkin puree
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• ⅓ cup brown sugar
• ¼ cup water, or as needed
• 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
• ½ cup raisins, or more to taste
• 1 teaspoon rum-flavored extract
• 1 loaf French bread, cut into cubes
• 1 teaspoon maple-flavored extract

Recipe Instructions

Step 1

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

Step 2

Grease a 9x13-inch baking dish.

Step 3

Spread bread cubes into the prepared baking dish.

Step 4

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 5

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 6

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