Pumpkin-Raisin Bread Pudding
A rich, comforting bread pudding infused with pumpkin and warm spices, perfect for fall gatherings or cozy desserts with a hint of cinnamon and ginger.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cut each bread slice into 4 pieces.
- In a large bowl, whisk together milk, sugar, pumpkin, flour, ground ginger, vanilla extract, and eggs until well combined.
- Add bread pieces to the mixture and gently press down to coat thoroughly.
- Let the bread soak in the milk mixture for 15 minutes.
- Transfer the soaked bread mixture to a greased baking dish.
- Bake in the preheated oven for 45 minutes or until set and golden on top.
- Allow to cool slightly, then dust with confectioners sugar before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of nutmeg or substituting half of the milk with cream. If you don't have cinnamon bread, any loaf bread will work; just add a sprinkle of cinnamon to the mixture. To enhance sweetness, try using brown sugar instead of white. Ensure the bread is slightly stale for better absorption of the custard mixture.
Serving Suggestions
Serve warm, dusted with confectioners sugar, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This dish also pairs beautifully with a side of Granny Smith Salad for a refreshing contrast. Enjoy it as a comforting dessert or a sweet breakfast treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bread pudding in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Raisin Bread Pudding contains roughly 982 calories, with 10g protein, 198g carbohydrates, and 10g fat. It is an excellent source of vitamin C (62% of the Daily Value), dietary fiber (29% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and calcium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture the night before and store it in the refrigerator. Just remember to bake it in the morning, and it will be fresh and ready by breakfast or brunch.
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, ensure it is cooked and pureed until smooth. You will need about 2 cups of fresh pumpkin puree to replace the 16 oz. can of solid-packed pumpkin.
Is there a way to make this recipe gluten-free?
Yes, simply substitute the loaf bread with a gluten-free bread option. Ensure that all other ingredients are also certified gluten-free, and you can enjoy this delicious dish without any gluten concerns.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).