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Pumpkin Bread Pudding with Raisins

 Pumpkin Bread Pudding with Raisins
Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.
10 ServingsPrep: 10 min. Bake: 50 min.

Ingredients

  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger, optional
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 6 slices bread, cubed
  • 3/4 cup raisins
  • 1/2 cup pecans, chopped
  • Whipped cream

Directions

  • In a large bowl, combine the eggs, pumpkin, milk, evaporated milk,
  • sugar, butter, cinnamon, ginger if desired, vanilla, cloves and
  • nutmeg. Stir in the bread cubes and raisins.
  • Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with pecans.
  • Bake at 350° for 50-60 minutes or until a knife inserted near

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Pumpkin Bread Pudding with Raisins (continued)

Directions (continued)

  • the center comes out clean. Serve with whipped cream. Refrigerate
  • leftovers. Yield: 10 servings.