Ingredients

The following ingredients have 4 Servings
  • 11 cups bread cubes (one inch pieces (see note))
  • 2 tablespoons melted salted butter
  • 3 cups milk
  • one 300 millilitre can sweetened condensed milk
  • one 540 millilitre can pumpkin pie filling
  • 2 teaspoons pumpkin pie spice
  • 4 large eggs
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Instruction

  • 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.