This delicious pumpkin bread pudding recipe is the perfect breakfast or dessert for the busy home cook : it's only a few ingredients, takes mere minutes to put together and you make it ahead of time!
Use the melted butter to grease the bottom and sides of a 9x13 baking dish.
Place the bread cubes into the 9x13 dish, pressing down lightly and moving the cubes around to get them into an even layer.
Whisk together the milks and pumpkin pie filling. Adjust the spices to your liking right now BEFORE YOU ADD THE EGGS, taste-testing to suit your level of pumpkin spice. I used 1 1/2 teaspoons extra spice for mine. Remember you are seasoning a large pan of plain bread cubes!
Once the pumpkin mixture is spiced to your liking, whisk in the eggs completely. Stir in the raisins.
Pour the mixture over the dry bread cubes in the pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, overnight is best.
Preheat your oven to 350 °. Remove the plastic wrap and sprinkle the pecans on top, pressing into the top slightly. Cover with aluminum foil.
Bake the bread pudding for 30 minutes, then remove the foil. Continue to bake until completely cooked and firm in the middle ( temperature has to reach at least 165 °F for egg safety), around 55-65 minutes.
Remove from the oven and cool slightly. Serve warm.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.