Pumpkin Pie Bread Pudding

Ingredients

• French bread (1 loaf)
• raisins (0.5 cup)
• maple-flavored extract (1 teaspoon)
• rum-flavored extract (1 teaspoon)
• water (0.25 cup)
• milk (3 cups)
• pumpkin purée (1 (15 ounce) can)
• sweetened condensed milk (1 (14 ounce) can)
• large eggs (3 )
• brown sugar (0.33 cup)
• unsalted butter (0.33 cup)
• molasses (2 tablespoons)
• vanilla extract (2 teaspoons)
• pumpkin pie spice (2 teaspoons)
• ground cinnamon (2 teaspoons)
• ground allspice (1 teaspoon)
• ground ginger (0.5 teaspoon)

Instructions

1. Grease a 9x13-inch baking dish. Spread bread cubes into the prepared baking dish.
2. Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
3. Beat milk, pumpkin purée, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set aside until bread has absorbed liquid, about 1 hour.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 380
• fat: 11 g
• sats: 7 g
• carbs: 60 g
• fibre: 3 g
• protein: 11 g
• salt: 0 g