Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding Recipe

Here are the INGREDIENTS you’ll need:

Unsalted butter, room temperature for greasing baking dish.
6 tablespoons brown sugar
1 cup of raisins (either light or dark)
1/3 cup bourbon
1/3 cup hot water
1 15-ounce can pumpkin puree
4 large eggs
1 cup sugar
1 1/4 cups milk
½ cup half and half
2 ½ teaspoons vanilla extract
1 ½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon allspice
1/8 teaspoon salt
1 12 ounce day-old loaf of challah or brioche bread, cut into 1 inch cubes.
Powdered sugar for dusting

DIRECTIONS:

Preheat oven to 350 degrees.
Using unsalted butter, butter a 2 quart baking dish. Sprinkle the brown sugar on the buttered dish, as to coat it evenly.
Place raisins in a bowl with bourbon. If you don’t want to use bourbon, use hot water instead. Let soak for 15 minutes. Drain and set aside.
In a large bowl, whisk together pumpkin puree, eggs, sugar, milk, half and half, vanilla, spices and salt.
Toss in the bread cubes, and gently incorporate. Let stand for 3 – 5 minutes…fold in the raisins. Pour evenly into prepared dish.
Bake for about 40 minutes (or when the center is set and top is brown). If bread browns too quickly, cover with aluminum foil. Remove from oven; let cool slightly before serving…sprinkle with powdered sugar and or serve with sweetened whipped cream.

INDULGE!