Pumpkin Pie Bread Pudding

Ingredients

• 1 loaf French bread, cut into cubes
• 0.5 cup raisins, or more to taste
• 1 teaspoon maple-flavored extract
• 1 teaspoon rum-flavored extract
• 0.25 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
• 0.5 teaspoon ground ginger

Steps

1. Grease a 9×13-inch baking dish. Spread bread cubes into the prepared baking dish.
2. Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 ½ minutes; set aside to cool slightly.
3. Beat milk, pumpkin purée, 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 aside until bread has absorbed liquid, about 1 hour.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.