Pumpkin Pie Bread Pudding

Ingredients

• 1 loaf French bread, cut into cubes
• 1/2 cup raisins, or more to taste
• 1 teaspoon maple-flavored extract
• 1 teaspoon rum-flavored extract
• 1/4 cup water, or as needed
• 3 cups milk
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand)
• 3 large eggs
• 1/3 cup brown sugar
• 1/3 cup butter, melted
• 2 tablespoons molasses
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground ginger

Directions

Grease a 9×13-inch baking dish.

Spread bread cubes into the prepared baking dish.

Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.

Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.