Pumpkin Bread Pudding with Raisins Recipe

4.5 3 4
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Pumpkin Bread Pudding with Raisins Recipe

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4.5 3 4
Publisher Photo
Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 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

Directions

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.
Originally published as Pumpkin Bread Pudding in Country Woman Christmas Annual 2004, p49

  • 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
  1. 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.
Originally published as Pumpkin Bread Pudding in Country Woman Christmas Annual 2004, p49

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Reviews forPumpkin Bread Pudding with Raisins

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MY REVIEW
tigress9 User ID: 120477 207425
Reviewed Nov. 23, 2011

"THIS WAS WONDERFUL! Brought back memories. I did leave the cloves out. Otherwise make the recipe as given. Will be making again."

MY REVIEW
Montgomery77 User ID: 5639798 134094
Reviewed Mar. 10, 2011

"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."

MY REVIEW
trusthim User ID: 3425169 104288
Reviewed Oct. 7, 2009

"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."

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