Traditional Pumpkin Bread Pudding Recipe

Ingredients

• 1 loaf day old crusty Italian bread
• 1/2 cup raisins
• 3 eggs
• 3/4 cup solid-pack pumpkin (not pumpkin pie filling)
• 1/2 cup whole milk
• 3/4 cup light brown sugar, packed
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 2 tablespoons brown sugar
• whipped cream (to serve)

Instructions

1. Preheat the oven to 350 degrees.
2. Coat an 8-inch square glass baking dish with butter.
3. Slice the bread, remove the crust, and cut it into 1-inch cubes. Place the cubes in the baking dish and sprinkle the raisins over the top if using.
4. In a large bowl, whisk the 3 eggs until well beaten.
5. Add 3/4 cup of solid-pack pumpkin, 1/2 cup of whole milk, 3/4 cup of packed light brown sugar, 1 cup of heavy whipping cream, 1 teaspoon of vanilla, and 1 teaspoon of pumpkin pie spice to the eggs. Whisk until everything is well combined.
6. Pour the pumpkin mixture over the bread cubes. Let it stand for 15-20 minutes, occasionally pushing down the bread cubes with a spoon to help them soak up the mixture.
7. Sprinkle the remaining 2 tablespoons of brown sugar over the pudding before baking.
8. Place the 8-inch square baking dish into a larger glass baking dish or roasting pan.
9. Fill the larger pan with hot water until it reaches halfway up the outside of the square dish.
10. Bake for about 45-50 minutes, or until the pudding is puffed and golden brown, and a toothpick inserted in the center comes out clean.
11. Remove the baking dish from the water bath and set it on a wire rack to cool for 15 minutes before serving.
12. Serve warm with whipped cream if desired.