Imagine a dessert that wraps you in warm, cozy comfort with every single bite - a magical creation that transforms ordinary bread into an extraordinary culinary experience! This Cinnamon Raisin and Pumpkin Bread Pudding is not just a recipe; it's a sensory journey that blends the rich, autumnal flavors of pumpkin with the sweet, nostalgic charm of raisins and the irresistible warmth of cinnamon. Whether you're looking to impress your family, wow your dinner guests, or simply treat yourself to a decadent dessert, this recipe promises to be your new favorite indulgence that's both incredibly simple to make and absolutely impossible to resist.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups cubed bread
- 1 cup pumpkin puree
- 2 cups milk
- 1/2 cup sugar
- 2 large eggs
- 1 tsp cinnamon
- 1/2 cup raisins
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or cooking spray to prevent sticking.
- In a large mixing bowl, cube the bread into roughly 1-inch pieces. If the bread is fresh, let it sit out for 15-20 minutes to slightly dry out, which helps absorb the custard better.
- In a separate large bowl, whisk together pumpkin puree, milk, sugar, eggs, cinnamon, vanilla extract, and salt until smooth and well combined. The mixture should have a consistent orange-brown color and creamy texture.
- Gently fold the raisins into the bread cubes, ensuring they are evenly distributed throughout the bread.
- Pour the pumpkin custard mixture over the bread and raisins, carefully stirring to ensure all bread pieces are thoroughly coated. Let the mixture sit for 10 minutes to allow bread to absorb the liquid.
- Transfer the soaked bread mixture into the prepared baking dish, spreading it evenly and pressing down gently to create a uniform surface.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
- Remove from oven and let the bread pudding cool for 15-20 minutes. This allows the pudding to set and makes it easier to serve.
- Optional: Dust with powdered sugar or drizzle with caramel sauce before serving. Can be served warm or at room temperature.
Tips
- Bread Selection Matters: Use day-old or slightly stale bread for the best texture. Slightly dry bread absorbs the custard more effectively, creating a more luxurious pudding.
- Don't Rush the Soaking: Allow the bread to sit in the custard mixture for at least 10 minutes. This ensures maximum flavor absorption and a more consistent texture.
- Temperature Control: Ensure your oven is properly preheated to 350°F for even baking. Use an oven thermometer if you're unsure about your oven's accuracy.
- Prevent Burning: If the top starts browning too quickly, cover the dish loosely with aluminum foil to prevent over-browning while allowing the center to cook thoroughly.
- Serve with Flair: Elevate your bread pudding with optional toppings like vanilla ice cream, whipped cream, caramel sauce, or a light dusting of powdered sugar.
- Storage Tip: This dessert can be refrigerated for 3-4 days. Reheat gently in the microwave or oven before serving for the best taste and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 55mg
