Pumpkin Bread Pudding

• 3/4 sticks Unsalted Butter, melted
• 5 cups Cubed Cinnamon Bread {Crusty, From The Bakery Is Best!}
• 1-1/2 cup Whole Milk
• 3/4 cups Canned-Solid Packed Pumpkin
• 1/2 cups Granulated Sugar
• 1/2 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 2 Tablespoons Bourbon {I've Substituted Scotch Before!}
• 2 whole Eggs, Plus 1 Egg Yolk

1. Preheat oven to 350 F. While the oven is preheating, put the butter in the bottom of an 8-inch square baking dish and put the dish in the oven.
2. When the butter has melted, take the dish out of the oven. Add the bread cubes and stir (with a spatula or other hand tool) until they are evenly coated with butter. Set aside.
3. In a separate bowl, mix together the remaining ingredients.
4. Pour them over buttered bread cubes in baking dish. Toss to make sure all pieces are evenly coated with the delicious custard mix.
5. Bake 25 to 30 minutes or until custard is set.
6. I like to serve with fresh whipped cream sprinkled with cinnamon and/or nutmeg!
7. Recipe adapted from Smitten Kitchen and Gourmet Magazine.

butter, bread, milk, pumpkin, sugar, salt, ground cinnamon, ground ginger, bourbon i, eggs

Taken from tastykitchen.com/recipes/desserts/pumpkin-bread-pudding-2/ (may not work)