Cinnamon-y Pumpkin Bread Pudding

Yes, there was twice as much in the dish when it came out of the oven, but it disappeared before I could take a picture. It is that good.

Usually, I am not fond of bread pudding; it's a texture thing, for me. But this recipe is an exception.

Full of cinnamon and pecans and pumpkin, it smells like autumn while it is baking. I love this time of year, so I was happy to pop this in the oven and give it a go.

You can use whatever bread you like (stale bread works best), and leave out the nuts, or add whatever dried fruit you like. It is easily customizable. And a cinch to double or triple, if needed.

Hope you like it! Please let me know, if you do!

Ingredients

1/2 loaf of whole wheat French bread, cubed
3/4 cup of pure pumpkin puree
1/4 cup of butter, melted and cooled
2 eggs
1 1/2 cups milk (whatever kind you like)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt

Directions

Preheat oven to 350 degrees, placing rack in center of oven.

Fill a 11x9 baking dish to the top with bread cubes, and then empty them into a separate bowl. (This way, you will have the exact amount of cubes that fit your dish and you won't waste any once they are covered with the filling.) Spray the baking dish with cooking spray.

In a large mixing bowl, whisk together everything except the bread cubes. Then add bread cubes and fold to combine well, making sure all cubes are well coated.

Pour into prepared dish and use spatula to spread evenly. Bake for 20-25 minutes, or until firm but springy when top is lightly pressed.

Good by itself, or with a light drizzle of caramel syrup!

Enjoy!