Pumpkin Bread Pudding with Raisins

Name: Pumpkin Bread Pudding with Raisins
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10 servings.
Ingredients: 3 large eggs; 1 can (15 ounces) solid-pack pumpkin; 1-1/2 cups whole 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

Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.

Ingredients

3 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups whole 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. Stir in the bread cubes and raisins.
Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.

Originally published as Pumpkin Bread Pudding in Country Woman Christmas 2004

Reviews

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Average Rating:

tigress9

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.
Montgomery77

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.
trusthim

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.