Pumpkin raisin bread pudding recipe

Pumpkin Raisin Bread Pudding recipe
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- 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
Reference: Pumpkin raisin bread pudding recipe
Recipe type: xarchivex
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