After seeing that pumpkin bread pudding recipe I wrote about a couple of posts ago, I have been wanting some but wanted to make one close to my old standby recipe, just pumpkin-y. This is what I came up with, and it was yummy, especially when served warm with vanilla bean ice cream on top and a hot cup of coffee.
Pumpkin Bread Pudding
1 package stale hamburger buns - 8 count or approximately 5 cups when torn into 1 inch pieces
2 cups half & half (or 1 c. milk and 1 c. heavy cream)
2/3 cup white sugar
2/3 cup brown sugar
1 1/2 tsp. pumpkin pie spice blend
1 tsp. vanilla
1 can pure pumpkin (15 oz.)
1/4 c. chopped pecans
Preheat oven to 350 degrees. Butter the bottom and sides of a 13 X 9 inch baking pan. Spread bread pieces evenly in pan. Mix the rest of the ingredients together in a separate bowl until well incorporated. Pour evenly over bread pieces, stir slightly, and let sit for a few minutes to give bread a chance to soak up the wet mixture. Bake 45 - 60 minutes or until knife inserted near the center comes out clean. Let sit for a few minutes before serving to let it set up further.