Pumpkin Bread Pudding

I don’t know what it is about the fall, but I just have an urge to cook and bake. Maybe it’s the falling temperatures or maybe it’s the abundance of pumpkin. Whatever it is, I’m not complaining! I first saw the idea for pumpkin bread pudding on Cupcakes & Cashmere, which linked over to Smitten Kitchen for the recipe.

It turned out to be really tasty! I will definitely be making this dish for Thanksgiving, but probably adding a little bit more sugar and a little less butter. 🙂

Here are the directions from Smitten Kitchen:
While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Ingredients that I used:
1 1/2 cups of Whole Milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter

Any favorite fall recipes that I should try??