Description
This Pumpkin Bread Pudding is very moist with a creamy texture, bursting in pumpkin Caribbean flavors, and made with fresh cooked pumpkins!
Scale
Ingredients
- 10 slices 100% Whole Wheat Bread
- 1½ cups skim milk (or the milk of your preference)
- 1 cup granulated sugar
- ½ teaspoon lite salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1½ cups Caribbean pumpkin (cooked and mashed)
- ½ cup seedless raisins
Instructions
- Preheat oven to 350°F.
- Place bread slices in a large mixing bowl. Pour milk evenly over bread slices. Let soak for 3 minutes.
- Shred the bread slices with hands until a smooth consistency is formed.
- Mix all the dry ingredients into a smaller bowl.
- Add the remaining ingredients, including the dry ingredients, to the shredded bread.
- Stir until a creamy texture is formed.
- Pour pumpkin bread batter into a greased 11 x 7 x 1.5-inch baking dish. Spread batter evenly on top.
- Place in oven for 1 hour at 350°F.
- Insert a toothpick in the center of bread pudding for doneness. Pumpkin bread pudding is done when toothpick comes out clean.
- Spread a small amount of soft butter on top of pumpkin bread pudding. This is optional.
- Serve warm with whipped cream, vanilla ice cream or plain.
Notes
You can substitute with butternut squash or canned 100% pure pumpkin.
- Category: Desserts
- Cuisine: Puerto Rican
Keywords: Puerto Rican Pumpkin Bread Pudding, Pumpkin Bread Pudding, Bread Pudding