Pumpkin Bread Pudding

I have decided to quit fighting and accept it. My obsession with Fall-time wins. I tried to tell myself to cool my jets, but I am going going to give in.

 

When I was in the Navy the one thing I could count on being served in the galley at nearly every meal was bread pudding. With good reason on their part: it is a great way to use up stale bread. This recipe has the added bonus of pumpkin, something that is always welcome in my kitchen. And is not made by a cranky sailor! Bonus for me!

5 cups of bread, torn into small pieces
2 cups milk, whole if ya' got it
3 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 can (15 ounces) pumpkin (NOT pie filling!)
3 tablespoons melted butter
1 teaspoon cinnamon
1 shake nutmeg (very technical measurement)
1 teaspoon vanilla
1/2 cup chopped pecans


Preheat oven to 350. Spray an 11x7 pan with cooking spray.
Combine milk, eggs, sugars, pumpkin, melted butter, spices, and vanilla; blend well. Add the bread and pecans and stir GENTLY to blend.
Pour mixture into the prepared baking dish. Bake for 50 to 60 minutes, or until set.

Yum yum yum! Super yum for a Sunday brunch. Save enough so you can have leftovers for dessert before bed. Warmed up with Breyers vanilla bean ice cream. Not that I have ever done that. I mean, that certinly didn't happen tonight. Nope...