Diva Tasting: Pumpkin Bread Pudding…

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


Step 1

Grease a 9×13-inch baking dish.

Step 2

Spread bread cubes into the prepared baking dish.

Step 3

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.

Step 4

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.

Step 5

Preheat oven to 350 degrees F (175 degrees C). Bake until knife inserted comes out clean.

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