Pumpkin Bread Pudding

• Butter, for baking dish
• 1 baguette (8 ounces), sliced 1/2 inch thick
• 4 large eggs
• 1 quart half-and-half
• 1 can (15 ounces) pumpkin puree
• 1 cup packed light-brown sugar
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting
• Sweetened whipped cream, for serving (optional)

1. Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
2. In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
3. Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners'; sugar and topped with whipped cream, if desired.

butter, baguette, eggs, pumpkin puree, lightbrown sugar, pumpkinpie spice, vanilla, salt, confectioners, whipped cream

Taken from www.epicurious.com/recipes/member/views/pumpkin-bread-pudding-50020965 (may not work)