Pumpkin Bread Pudding

I'm starting this off with a concoction!  I was wanting to make bread pudding for breakfast, but while looking for a recipe I also came across a recipe for pumpkin pudding.  I compared the two and made my own recipe for pumpkin bread pudding.  It turned out pretty good and got good reviews from those of us who actually like pumpkin pie and can eat it without any toppings.  ('D' said he wouldn't like it unless it had whipped cream on it, and 'A' didn't like it at all, but he doesn't like pumpkin pie either.)  I admit the recipe doesn't have a 'wow factor' that makes me drool just thinking about it, and maybe some Cool Whip would do that for me (it always does).  You could also make a traditional bread pudding sauce to put over it.  The recipe could probably be adjusted and tweaked to make it a little better, and if I get around to doing that, I'll let you know what happens.

Pumpkin Bread Pudding

10 slices of bread
1 15oz. can of pumpkin
1 cup milk
3/4 cup sugar
4 eggs
2 TBS melted butter
1 TBS pumpkin pie spice
2 tsp. vanilla
(add some nuts or raisins if you like them)

1.  Let the bread sit out to get stale, or put it in a warm (but off) oven for a while until it's a little crispy but still soft on the inside.  Cut it into cubes or rip it into pieces (depending on your mood).  Put the bread pieces in a greased crockpot.

2.  In a large mixing bowl, combine the rest of the ingredients and pour over bread pieces.  Stir gently to coat.

3.  Cook on LOW for 4-6 hours or until center temperature reaches 160 degrees F.

I used store-bought white bread (bleck!), but I think it would probably be even better with homemade bread or cinnamon raisin bread.  I put this all together late at night and turned on my crockpot at 11pm.  It was ready for my husband to eat at 5am. 

Try this recipe sometime and tell me what you think.  If you tweak it, please share!

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