Pumpkin Cinnamon Raisin Bread Pudding

Happy Sunday!

I don’t quite know where the weekend went, but it’s been an eventful last few days and if you follow me on twitter (@Shanlikebanana), you may know why   Don’t worry I’ll fill you all in. 

But I wanted to get this recipe that Shayla and I showcased last week up in case you are looking for another pumpkin recipe to make (yeah I know you are, don’t deny it).

Pumpkin Cinnamon Raisin Bread Pudding (adapted from here)
Note: I am reposting most of the recipe because I made a decent amount of changes, though the idea and credit should be attributed to the link source

Ingredients:

• 1 loaf(s) (16 ounces) raisin bread with cinnamon (I used Sunmaid and did 1 loaf plus 4 additional pieces)
• 5 cup(s) milk (I used 2%)
• 1 1/4 cup(s) sugar
• 1 can(s) (16) solid-pack pumpkin (not pumpkin-pie mix)
• 3 tablespoon(s) all-purpose flour
• 1 teaspoon(s) ground ginger
• 1 teaspoon(s) vanilla extract
• 1/2 teaspoon maple extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2/3 cup raisins
• 6 large eggs
• Confectioners’ sugar for garnish

Directions:

1. Preheat oven to 350 degrees F. Cut each bread slice into 4 pieces.
2. In very large bowl, with wire whisk or fork, beat milk, sugar, pumpkin, flour, ground ginger, vanilla extract, and eggs until well mixed. Add bread; gently press down bread to coat well. Let bread soak in milk mixture 15 minutes. Spoon mixture into 13- by 9-inch glass baking dish. I separated the wet and dry ingredients before combining, which I found easier to do than when Shayla and I made it last week, and everything incorporated better.
   
3. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with boiling water to come halfway up side of baking dish. Negated roasting pan all together with no issues whatsoever.
4. Bake bread pudding 1 1/4 hours or until knife inserted in center of pudding comes out clean. Carefully remove baking dish from water in roasting pan to wire rack. Serve warm. Or, refrigerate to serve cold later. Sprinkle with confectioners’ sugar to serve.  Baked at 350deg for 45 minutes, checked with toothpick.  Dropped temp to 340deg for additional 30 minutes.  Removed and let cool on wire rack. 
   

De-lish!  It’s pretty dense and not overly sweet, which makes it a great alternative to even pumpkin pie (gasp! Did I really say that?).

Link up any other great alternative pumpkin recipes if you want to share