You are here: Home » Recipes » Pumpkin and Golden Raisin Bread Pudding Pumpkin and Golden Raisin Bread Pudding Recipe by Favorite Recipes Press Yield 8 servings Pumpkin and raisins star in this bread pudding. PrintEmail Ingredients 1 tablespoon unsalted butter2 tablespoons canola oil4 cups medium-diced local pumpkin2 pinches nutmeg2 pinches ginger1 loaf dry multigrain bread, cut into 1-inch cubes2 cups golden raisins2 3/4 cups fat-free milk2 -- eggs, lightly beaten3 tablespoons Sugar in the Raw2 tablespoons Tupelo honey2 teaspoons vanilla extract1 teaspoon cinnamon Instructions Preheat oven to 350F. Melt 1 1/2 teaspoons butter over medium heat until frothy. Stir in 1 tablespoon of the canola oil. Add one-half of the pumpkin and saute for 10 minutes or until evenly brown. Sprinkle with a pinch of nutmeg and a pinch of ginger. Spoon onto a plate. Repeat with the remaining butter, canola oil, pumpkin, nutmeg and ginger. Arrange one-half of the bread evenly in a 9×9-inch baking dish sprayed with nonstick cooking spray. Layer one-half of the sauteed pumpkin and the remaining bread over the bread layer. Scatter with the raisins. Whisk the milk, eggs, 2 tablespoons of the sugar, the honey, vanilla and cinnamon in a large bowl. Pour over the layers. Cover with plastic wrap and let stand for 20 to 30 minutes or until the bread absorbs the liquid, frequently pressing down gently. Remove the plastic wrap and arrange the remaining pumpkin over the top. Sprinkle with remaining 1 tablespoon sugar. Bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes before serving. Serve with vanilla frozen yogurt and confectioners' sugar. Recipe reprinted with permission from the Junior League of Tallahassee’s A Thyme to Celebrate (the Junior League of Tallahassee, Inc. Tallahassee, Florida 2009).