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Pumpkin Raisin-Bread Pudding

adapted from Good Housekeeping ^[1]

Dessert | Servings: 4-6
Prep time: 20 min | Cook time: 1 hour | Total time: 1 hour 20 min

Ingredients

• 8 – 12 oz. (about half a loaf or 7-10 slices) cinnamon-raisin bread ^[2]*
• 2 1/2 cups milk
• 3/4 cups sugar
• 1 cup pumpkin puree
• 1 1/2 tbsp. flour
• 1/4 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. vanilla
• 3 large eggs
• 4 cups water
• Powdered sugar for garnish

*Note: Obviously, you can buy a loaf of raisin bread at the store, but I would encourage you to make your own ^[2]. It tastes so much better and is one of the easiest kinds of bread to make!

Process

1. Preheat oven to 350 degrees (F). Slice your loaf of bread (if it isn’t already) and then cut each slice into quarters.
2. In a large bowl, combine milk, sugar, pumpkin, flour, spices, vanilla and eggs. Beat well with a whisk or a hand mixer.
3. Add bread, pressing down with a spoon or spatula to make sure all pieces are well coated in the milk mixture. Let soak for 15 minutes.
4. While the bread is soaking, add about 4-6 cups of water in a teapot or large sauce pan (it’s best if it has a lip on it for easier pouring) and bring it to boil.
5. Pour bread mixture into a 9×9 or 11×7 in. glass baking dish. Set the baking dish inside a larger pan (like a roasting pan, something at least 2 inches deep) and transfer to oven. Pour the boiling water into the larger pan (be careful not to get any in the baking dish!) until it’s about halfway up the side of the baking dish.
6. Bake 45-60 minutes or until knife inserted in center of pudding comes out clean. Carefully remove the baking dish from the roasting pan and transfer to a wire rack to cool.

Serve warm or at room temperature, sprinkled with powdered sugar or a scoop of vanilla ice cream.

Store in the refrigerator. You can heat it back up in the oven for about 15-25 minutes at 350 degrees.