Ingredients

3 cups of one inch-cubed stale bread or enough to cover the bottom of an 8x8 baking dish (preferably pumpkin or cinnamon swirl bread)

2 large eggs

2 tablespoons of melt butter

1/2 cup of white sugar

2 teaspoons of pumpkin pie spice (or a mixture of cinnamon & nutmeg)

1 teaspoon of vanilla extract

1 cup of milk

1/2 cup of raisins or pecans (optional)

Preparation

  1. Preheat oven to 325°F. Butter the bottom and sides of an 8x8-inch baking dish.
  2. Line the bottom of baking dish with one layer of bead cubes. (Sprinkle raisins or nuts over the top if desired.)
  3. Beat eggs until frothy. Add sugar, spices, vanilla, butter, and milk to egg mixture and mix well.
  4. Pour egg mixture over bread cubes and let sit in refrigerator for an hour or until most liquid is absorbed by bread.
  5. Bake the dish in the preheated oven for 30 minutes or until bread pudding is bubbly and puffy and the top is browned. Serve warm or in room temperature.