1 loaf of sandwich bread (white or wheat)

4 eggs, lightly beaten

2 tsp. pumpkin pie spice

2 cups sugar

½ cup canned pumpkin

3 cups milk

Cut or tear bread into pieces and place in a greased 9×13 pan.

The bread pieces should fill the pan. Combine eggs, pumpkin,

pumpkin pie spice, sugar and milk in a bowl. Mix thoroughly and

pour over bread. Stir the bread in the pan, making sure all pieces

are coated with the pumpkin mixture.

Bake at 350 degrees for approximately 45 minutes or until set.

Check by sticking a butter knife in the middle of the dish and making

sure that it comes out clean.

Vanilla Pecan Sauce:

½ cup pecans, chopped

1 can sweetened condensed milk

1 tsp. vanilla

½ tsp. burnt sugar flavoring

Toast pecans in a small sauce pan over medium heat. Remove

from heat and allow pan to cool slightly. Add sweetened condensed

milk and allow to heat through. Remove from heat and

add vanilla and burnt sugar flavoring. Pour over warm bread

pudding.

Notes: This dessert is best served warm or at room temperature.

I created this recipe because my family loves bread pudding and

I was getting tired of the same version, so I decided to put a different

spin on the traditional bread pudding recipe. It’s festive for the

holidays, it’s simple to make, and my family loves it!