Pumpkin raisin bread pudding recipe

Pumpkin Raisin Bread Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful pumpkin raisin bread pudding recipe is the perfect dessert for the fall season. Made with a combination of pumpkin puree, raisins, and warm spices, it offers a comforting and indulgent treat. The bread pudding is baked to perfection, resulting in a soft and custardy texture with a hint of sweetness. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of decadence.

Keywords: pumpkin, raisin, bread pudding, dessert, fall.

Pumpkin raisin bread pudding recipe details

Pumpkin raisin bread pudding recipe, recipe Rating: 4.7
Number of votes:114

Ingredients

3-1/2 cups half & half or 2 cups half & half plus 1-1/2 cups milk

1-1/2 cups sugar

1/2 cup dark raisins

4 Tablespoons butter

8 cups bread cubes, preferably bakery bread (i.e. farm, sourdough, semolina, etc.) or 16 slices cinnamon raisin bread cut into cubes

1-1/2 cups canned pumpkin

7 eggs

2 Tablespoons maple syrup

2 teaspoons vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

Pinch of salt

1/2 cup pumpkin seeds

Cinnamon sugar

Half & half

Instructions:

Spray a 9 x 12-inch baking dish with non-stick cooking spray. Simmer half & half (or half & half with milk) with butter, sugar, and raisins until sugar dissolves and mixture is hot but not scalding. In a bowl, thoroughly blend pumpkin, eggs, maple syrup, vanilla, nutmeg, cloves, and salt. Slowly whisk the pumpkin and egg mixture with the half & half mixture. (If mixture begins to curdle, the half & half mixture is too hot and should be allowed to cool.) Pour mixture over bread cubes. Allow to soak for one-half hour or overnight, pressing down with spatula so mixture is absorbed.

Put mixture into baking dish. Sprinkle pumpkin seeds over surface of pudding. Top with cinnamon sugar. Bake in a preheated 350-degree oven for about 45 minutes until knife inserted in center comes out clean. Remove from oven. Brush surface with half & half and bake a few minutes longer until sugar has melted and pudding is glazed. Serve hot from the oven. Delicious served withCranberry Apricot Compote.Enjoy!

Serves: 12 generously