Pumpkin raisin bread pudding recipe

Pumpkin Raisin Bread Pudding recipe

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♼ Recipe origin is unknown. Pumpkin raisin bread pudding recipe, recipe Rating: 4.5
Number of votes:101

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