Pumpkin Raisin Bread Pudding
By: Marybeth
Published: Sunday, October 17, 2010 - 5:04pm

Ingredients




16 ounces Loaf Cinnamon Raisin Bread (cut each slice into 4 th's)
5 cups Milk
1 1/4 cups Sugar
16 ounces Can Solid Pack Pumpkin
3 tablespoons Flour
1 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
1 teaspoon Vanilla
6 Eggs

Preparation

1 Preheat oven to 350 degrees. In a large mixing bowl whisk together the milk, sugar, pumpkin, flour, ginger, nutmeg, cinnamon, vanilla, and eggs until well combined. Add the bread pieces into the milk mixture and let soak for 15 minutes. Spoon the mixture into a 13x9 greased baking dish, set that baking dish into a roasting pan. Fill the roasting pan with boiling water until it comes about half the way up the side of the 13x9 dish. Bake for 1 1/4 hours or until a knife inserted into the center comes out clean. Carefully remove the baking dish out of the roasting pan and let cool on a wire rack. Serve warm, room temp or cold.