Pumpkin Bread Pudding
Add dried bread to a casserole dish and set aside.
Whisk together eggs, milk, granulated sugar, pumpkin, pecans, brown sugar, butter, vanilla, pumpkin pie spice, and salt.
Pour the mixture evenly over the bread ensuring that all of it gets soaked.
Stir if necessary to combine the ingredients. Cover, and refrigerate for 30 minutes.
Bake at 350°F for 35 to 40 minutes or until it springs back when pushed in the center.
Serve the bread pudding with a warm caramel drizzle on top.
For more recipes, visit Berly's Kitchen!