- 3 eggs
- 1-3/4 cups canned 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 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
- In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Add the bread cubes and raisins; mix well. 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 the center comes out clean. Serve with whipped cream. Refrigerate leftovers. Yield: 10 servings.
Reviews forPumpkin Bread Pudding with Raisins
"THIS WAS WONDERFUL! Brought back memories. I did leave the cloves out. Otherwise make the recipe as given. Will be making again."
"Terrific. I love that this recipe uses milk (I used 2%) and evaporated milk instead of heavy cream as called for in so many other recipes for bread pudding. easy to put together, and no special technique required for baking. Light and airy, with the raisins and pecans adding nice variety of texture. Everybody in my family loved it, especially my 4-year old. The only change I made was to use a bigger casserole dish - I thought 11x7 was too small for all the egg mixture, and a larger pan allowed it to bake more evenly. What a wonderful transformation for day-old bread."
"This was good. It was light and not too sweet. I topped it with vanilla ice cream, but I think I liked it better without it."