Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding


"Combination of 2 classic recipes: bread pudding and pumpkin pie. I put this together on a whim and loved it. Taste is more comforting than sweet. Great served warm or cold and can be complemented with whipped cream or milk."
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2 h 10 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Grease a 9x13-inch baking dish.
  2. Spread bread cubes into the prepared baking dish.
  3. Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
  4. Beat milk, pumpkin puree, 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 mixture aside until bread has absorbed the liquid, about 1 hour.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.


  • Cook's Notes:
  • Flavorings in raisins are not essential--just my preference.
  • Brown sugar can be adjusted and does not need to be combined with ingredients. It can be sprinkled over top before baking.
  • Try adding approximately 1/4 cup orange marmalade for a twist.
  • Drizzle with your favorite caramel sauce or ice cream topping before serving, if desired.


Read all reviews 4
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This was our Thanksgiving dessert and EVERYONE thought it was a HUGE success. From our two year old grandson (who pulled up a stepstool in the kitchen so he could help himself) to my 60 year old...

Thanks so much for the raisin tip! I had really old raising and the extract/microwave trick revived them completely! I used about a cup of raisins, and 2 t. maple extract. I only had about 1/...

This was a hit at my family's thanksgiving, and it's excellent for breakfast leftovers! Served with pecan/caramel ice cream hot out of the oven, it was delicious. Next time, will add more raisin...

This was so easy to make and was so delicious. Try serving it with vanilla or caramel ice cream. YUM!

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