Pumpkin Spice Bread Pudding

I like to freeze the ends of wheat bread and when I’ve accumulated a good amount, I make my own bread crumbs or make something sweet and delicious like this bread pudding.  I love the ends because they add a bit of texture to the dish.  The beauty of this simple dessert is you can make them ahead, all the way up to baking and refrigerate.  Forty minutes before you want to serve dessert, pop them in the oven.  The smell of pumpkin and cinnamon fill the air.  Serve warm with fresh whipped cream or a small scoop of vanilla icecream.  YUM!
The ramekins at the top make for the prettiest presentation.  They also make for very easy serving.  I like to serve with a fresh ripe strawberry or raspberries on the side.  Beautiful and delicious! 
Pumpkin Spice Bread Pudding

6 cups stale bread ends, whole wheat is best (about 10 pieces)
1 1/4 cup brown sugar
1 cup whole milk or half and half
1 12 oz. can evaporated milk
1 15 oz. can plain pumpkin
4 whole large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
Pinch of salt

1) Preheat oven to 350’ and butter a large casserole dish (2 ½ quart) and set aside. Or, you can use 6 oz. ramekins, butter 8 and set aside.
2) Tear bread into small pieces and place in a small bowl, set aside.
3) In a large mixing bowl, add brown sugar through salt, whisk until well blended.
4) Add bread to liquid mixture and stir gently to coat well.
5) Pour into casserole dish or divide evenly among ramekins. They can be filled to 1/4” from the top.
6) Bake casserole for 35 minutes. For ramekins, bake for 25 minutes. Serve warm with a dollop of fresh whipped cream or a small scoop of vanilla ice cream. Add a tiny pinch of nutmeg over the top.

Let me know what you think, comments are always very welcome!