So maybe you’ve got some leftover muffins from yesterday’s recipe, although how that would ever happen is a mystery to us. Maybe you made a double recipe by accident? Or maybe you are a bread pudding aficionado and you had this all planned from the beginning, you crafty devil. Either way, this is a quintessential fall recipe. You can’t go too far wrong with bread swimming in milk and sugar and bourbon, after all.
- 8 – 9 oz. pumpkin bread (3 – 4 cups after cubing)
- 1 3/4 cups whole milk
- 4 eggs
- 1 Tbsp. vanilla
- 1 Tbsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice (optional)
- 1 tsp. ground ginger
- 1/3 cup raisins
- 4 Tbsp. bourbon
- Preheat oven to 350 degrees F. Grease an 8” x 8” pan (9” x 9” also works).
- Place raisins in a small bowl and pour bourbon over them. Set aside.
- Whisk milk, eggs, and vanilla together in a large bowl until combined. Add cinnamon, nutmeg, allspice (if using), ginger and salt. Feel free to add more or less of each spice, based on your personal preferences.
- Cut (or tear) pumpkin bread into rough cubes, 1/2” – 1” wide. Don’t aim to make them too uniform, since you’ll be smooshing them all into a big pudding shape later.
- Strain bourbon from raisins into milk mixture and whisk in. Set the raisins aside.
- Pour pumpkin bread cubes into the milk mixture to swim. Depending on the size of your bowl, you may need to stir a bit to make sure every cube gets thoroughly soaked.
- Transfer everything into prepared pan. Push raisins into pudding. Pour any remaining liquid over the pan. Cover with foil and leave in refrigerator for 20 – 30 minutes, or up to 4 hours.
- Place pudding in oven (leave foil on) and bake for 20 minutes. Then remove foil and bake for 10 more minutes. Remove from oven and enjoy with fresh whipped cream or vanilla ice cream.
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