Pumpkin & Rum Raisin Bread Pudding

Pumpkin season is in full swing and I couldn’t be more excited. This season, I promised a few recipes, including pumpkin whipped cream, pumpkin pie, and pumpkin cheesecake. I plan on getting to all of them, but when I had the idea to do this pumpkin & rum raisin bread pudding it was at the top of my list. I just knew it would be amazing and had to try it.

This recipe calls for 1 cup of cooked pumpkin. Take a look at my Pumpkin Basics blog post for instructions on cooking your own pumpkin. Also, I am biased to the fairytale pumpkin. Try it if you haven’t yet, it’s definitely a tasty pumpkin.

Since I knew the pumpkin would make for extra moisture, I used a little more bread than usual. It helped the bread pudding set beautifully. I am afraid that if I would have used less bread, I would have had a really mushy bread pudding. This recipe worked well for me and I hope it works for you too! In the words of Alton Brown, “I bid you good eating!”

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Bread Pudding [Click on the recipe to enlarge it.]

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