Pumpkin Bread Pudding

No ratings yet

This pumpkin bread pudding is a fall twist on the classic dessert. It is perfect to serve by itself or with a dollop of whipped cream and a caramel drizzle.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert, Snack

Cuisine: Puerto Rican

Servings:

Calories: 365kcal

Author: Stephenie

Ingredients

1 can pumpkin puree
1 can condensed milk
1 can evaporated milk
2 eggs
4 tablespoons butter
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
1 pound stale bread
½ cup raisins
2 tablespoons brandy
½ cup sugar

Instructions

Add the brandy to the raisins and let them sit until you prepare the rest of the recipe.
Cut your bread into small squares. You can do this with the help of a knife or with your hands. Add the bread to a big bowl.
In a big bowl, add the condensed milk and pumpkin puree. Mix until the pumpkin is completely mixed in. Then add the evaporated milk, eggs, butter, vanilla extract, cinnamon, nutmeg, and allspice. Mix until everything is well combined.
Slowly pour about half of the pumpkin mixture over the bread. Mix until all the liquid is absorbed by the bread. Add the rest of the liquids and mix until all the bread is covered by the pumpkin mixture. Let this rest for 10 minutes until you prepare the rest of the ingredients.
In a small pan over high heat, add the sugar. After 1 minute has passed, start stirring. The sugar will get clumpy, but it will still melt. Once you see that there are almost no sugar lumps left, shut off the heat and keep stirring.
Once the sugar is completely liquid, add it to your mold. Carefully move the mold around so the caramel covers the bottom of the pan.
Pre-heat your oven to 350F.
Add the raisins and liquid to the bread and mix. Now add the mixture to your mold. Put your mold in a bigger mold and add water to about half of the mold to make a bain maire. Cook for 1 hour and 15 minutes.
Remove the pan from the oven and the bain marie. Insert a toothpick in the middle, and it should come out clean. This means that the bread pudding is completely cooked. Then, let it cool.
Run a knife around the mold to make sure nothing is stuck to it. Take a plate bigger than your mold and put it over it. Hold tightly together and flip. You can serve right away or cover with plastic film or foil and store it in your fridge. Buen provecho!

Notes

Bread- I used regular sliced white bread, but you can use your favorite type of bread. I have tried this with cinnamon bread, and it is delicious.
Brandy- You can use a brandy or rum to soak the raisins, but you don't have to. You can also soak this in the same amount of whole milk.
Caramel- You don't have to make a caramel for this recipe. This is more of a preference. If you don't use a caramel, just grease the pan or use parchment paper.
Molds- You can use almost any mold you like. It can be rectangular, square, round, or even disposable ones. Just test the bread pudding for doneness by inserting a toothpick in the middle. If it comes out clean, it is cooked.
Store. Cover and refrigerate for up to 5 days.

Recipes to make with almost the same ingredients as this recipe:

Nutrition