Pumpkin Bread Pudding with Raisin Nut Bread
Transform your autumn baking with this decadent Pumpkin Bread Pudding made with sweet, spiced raisin nut bread. Infused with the warm flavors of cinnamon, nutmeg, and ginger, and enriched by creamy pumpkin purée, this comforting dessert combines the velvety texture of traditional bread pudding with the seasonal charm of pumpkin spice. Cubes of raisin nut bread provide bursts of sweetness and a nutty crunch, while optional chopped pecans elevate the dish with a delightful texture. Perfectly baked to golden perfection, this treat is ideal for cozy fall evenings or festive holiday gatherings. Serve it warm with whipped cream or a drizzle of caramel sauce for an indulgent finish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 8 slices raisin nut bread
- 3 large eggs
- 2 cups whole milk
- 1 cup pumpkin purée
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup chopped pecans (optional)
- 1 tablespoon unsalted butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with unsalted butter.
Slice the raisin nut bread into 1-inch cubes and spread them evenly in the greased baking dish.
In a large mixing bowl, whisk together the eggs, whole milk, pumpkin purée, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
Add the ground cinnamon, ground nutmeg, ground ginger, and salt to the wet mixture. Whisk again to evenly distribute the spices.
Pour the pumpkin mixture over the cubed bread, ensuring all pieces are soaked. Gently press down the bread with a spatula to absorb the liquid mixture fully.
Sprinkle chopped pecans (if using) evenly over the top for added crunch and flavor.
Let the mixture sit for 10 minutes to allow the bread to fully absorb the liquid.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is golden-brown.
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving.
Serve warm, optionally with whipped cream or a drizzle of caramel sauce for extra decadence.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 234.2 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1009 mg | 78% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2542 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
