Pumpkin and Golden Raisin Bread Pudding

  • Yield: 8 servings


1tablespoon unsalted butter
2tablespoons canola oil
4cups medium-diced local pumpkin
2pinches nutmeg
2pinches ginger
1loaf dry multigrain bread, cut into 1-inch cubes
2cups golden raisins
2 3/4cups fat-free milk
2-- eggs, lightly beaten
3tablespoons Sugar in the Raw
2tablespoons Tupelo honey
2teaspoons vanilla extract
1teaspoon cinnamon


  1. 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.
  2. 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.
  3. 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).