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
Units
Scale
- 1 loaf cinnamon raisin bread, cut into cubes
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 3 cups whole milk
- 1 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon 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