Pumpkin pie bread pudding recipe

This recipe tastes just as it reads. It is a great combination of a pumpkin pie and bread pudding all rolled into one great recipe!

Pumpkin Pie Bread Pudding
 

• 6 slices of white bread cut into small cubes
• 3 eggs, beaten
• 2 cups milk
• 1 can pumpkin (16 oz)
• ¼ cup molasses*
• ½ cup sugar*
• 1 tsp vanilla
• 1 ½ tsp cinnamon
• 1 ½ tsp pumpkin pie spice
• 2/3 cup raisins

Place cubed bread on the bottom of a 2-quart casserole dish.
In a separate bowl, mix together: eggs, milk, pumpkin, molasses, sugar, vanilla and spices until smooth.
Stir in raisins.
Pour mixture over bread and stir to mix.
Place dish into a 9x13 baking dish and fill 9x13 with about 1 inch of water.
Bake for 70 minutes. When fully cooked, a knife inserted into the center of the pudding will come out clean.
Refrigerate leftovers.

* Diabetic freindly recipe: Leave out the molasses and sugar. When ready to eat, drizzle with sugar free maple syrup.

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