Pumpkin Bread Pudding :)

*Christmas Collection*
SERVES 10-12

Here is a vintage recipe at its best!!! My friend Molly added her personal touches to this recipe!!!

4 pieces Cinnamon bread
4 large eggs
3 egg yolks
1-1/2 cups Milk
1-1/2 Cups heavy cream or Egg Nog
1 can pumpkin puree

1 cup sugar
1/4 tsp salt
1 TB rum or brandy
1/2 tsp nutmeg
2 tsp cinnamon
1/4 tsp ground cloves
2 TB butter, cold, cut into pieces

1. Preheat oven to 350 degrees. Grease a 13 by 9 by 2 inch baking dish. Dry the bread by placing on rack in oven as it preheats for 10 minutes, then cut bread into cubes. Place bread cubes in prepared baking dish. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top and grind fresh nutmeg over the top (optional). Bake 40-50 minutes till a knife inserted into custard pudding comes out clean. Pudding should be set in center but not dry.

Serve with whipped cream or cool whip. Delicious warm or cold.

(Source: S & H and google+ photo)