Recipe courtesy of The Rail Stop Restaurant

Pumpkin Bread Pudding

  • Level: Easy
  • Yield: 8 servings
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Unsalted butter

3 egg yolks

5 eggs

3/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3/ 4 cup pumpkin puree

2 cups heavy cream

1 and 3/4 cups whole milk

1 tablespoon vanilla extract

1 loaf pumpkin bread

1/2 cup raisins

1/4 cup toasted almond slices

Serving suggestions: favorite whipped cream or ice cream


  1. Preheat oven to 350 degrees.
  2. Butter a small lasagna style serving dish. In a large bowl, beat the whole eggs with yolks and brown sugar until smooth. Add spices and pumpkin puree and blend until smooth. Add cream, milk and extract.
  3. Place one layer of bread in prepared pan. Pour half of the batter over them, making sure to cover the slices thoroughly. Sprinkle almonds and raisins over the first layer and then add another layer of bread on top. Gently pour the remaining batter over the top of the bread being sure to submerge the bread, pushing them down by hand if necessary. Allow pudding to rest at room temperature up to an hour.
  4. Fill a deep cookie sheet with 1/2 inch of water to create a water bath for cooking. Place filled lasagna pan in water. Bake for 35 to 50 minutes or until the top is golden and firm.
  5. Serve with your favorite whipped cream or ice cream.
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