Pumpkin raisin bread pudding recipe
Pumpkin Raisin Bread Pudding recipe
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Recipe intro
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
- 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
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 generouslyShare this content!
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