Pumpkin Bread Pudding (Its Fall Y’all)
1 Loaf French Bread, Cut Into Cubes or Cinnamon Swirl Bread
½ Cup Raisins, Or More To Taste (optional)
1 Teaspoon Maple-Flavored Extract
1 Teaspoon Rum-Flavored Extract
¼ Cup Water, Or As Needed
3 Cups Half n Half
1 (15 Ounce) Can Pumpkin Puree
1 (14 Ounce) Can Sweetened Condensed Milk (such As Eagle Brand®)
3 Large Eggs Large Eggs
½ Cup Brown Sugar
½ Cup Butter, Melted
2 Tablespoons Molasses
2 Teaspoons Vanilla Extract
2 Teaspoons Pumpkin Pie Spice
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Allspice
½ Teaspoon Ground Ginger
Grease a 9×13-inch baking dish.
Spread bread cubes into the prepared baking dish.
If using raisins…Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bake until knife inserted comes out clean.