Cinnamon Raisin and Pumpkin Bread Pudding
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This Cinnamon Raisin and Pumpkin Bread Pudding combines the warm flavors of cinnamon and pumpkin in a creamy custard, perfect for a cozy dessert.
Ingredients
- 1 loaf cinnamon raisin bread, cut into cubes
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 3 cups (720 ml) whole milk
- 1 cup (240 ml) packed brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 300°F (150°C).
- Grease the bottom and sides of an ovenproof dish.
- In a large bowl, mix together the pumpkin puree, eggs, whole milk, brown sugar, pumpkin pie spice, and vanilla extract until well blended.
- Add the bread cubes to the mixture and stir until the bread is fully coated. Let the mixture sit for 10 minutes to allow the bread to soak up the custard.
- Pour the bread mixture into the prepared dish, spreading it evenly.
- Bake in the preheated oven for 1 hour and 15 minutes, or until the top is golden brown and the custard is set.
- Remove from the oven and let it cool slightly before serving.
Notes
- For a richer flavor, use half-and-half instead of whole milk.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 320
- Fat: 9
- Carbohydrates: 52
- Fiber: 3
- Protein: 8
- Cholesterol: 95
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Frequently Asked Questions
Why is the oven set to only 300°F — isn’t that low for baking?
The low temperature (300°F / 150°C) is intentional for a bread pudding: it allows the egg-and-pumpkin custard to set slowly and evenly without curdling or cracking. The long bake of 1 hour 15 minutes lets the custard fully set to a golden top while keeping the interior creamy.
Why does the recipe let the bread soak for 10 minutes before baking?
Letting the cubed cinnamon raisin bread sit in the pumpkin-milk custard for 10 minutes allows the bread to fully absorb the mixture, which prevents dry pockets and ensures every bite has the full pumpkin pie spice flavor throughout.
Can I make this richer?
Yes — the notes suggest swapping the 3 cups of whole milk for half-and-half, which adds more fat and creates a denser, more indulgent custard. Serve warm with vanilla ice cream or a dollop of whipped cream for the full effect. 
