Pumpkin Bread Pudding

Do you like the smell of bread?  How about pumpkin pie?  Ever thought of combining them?  It is really good.
I saw this recipe on the Facebook page of "Canning Granny".  You should check out her site.  It's really good. 
When this recipe was posted, I thought, I have to try it.  Here it is.  I used I loaf of white French bread and 1/3 loaf of left over Challah (thanks, Chelsea, it was soooo good. BTW, I would love to have your honey cake recipe.)
Pumpkin Bread Pudding
3 cups whole milk
1/2 cup cream
6 large eggs
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg (I grind my own, it tastes a lot better and I live in Connecticut - the nutmeg state)
1 (15 ounce) can of pumpkin puree OR 1 3/4 cups of pumpkin puree
1 (or so) loaves of French or Italian bread, sliced thick and torn into large chunks
whipped cream to top the pudding (optional - or not)

In a large bowl, combine all ingredients except the bread and whipped cream.

Add the bread and stir until all the chunks are moistened.
Cover and soak the bread mixture.  Refrigerate for 4 hours or overnight.
Preheat oven to 350 degrees.
Spray a 13x9 inch baking dist with nonstick spray.  Spoon in bread mixture.
Bake for 1 to 1 1/4 hours, until set.  Let cool slightly.
Serve warm with whipped cream.

If you want to serve it in ramekins,  spoon into greased ramekins.  Place ramekins on a baking sheet and bake for 40-45 minutes.

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