I have had this pumpkin bread pudding on my to-make list for weeks now, but none of the grocery stores in the 'hood have been able to keep canned pumpkin in stock since the beginning of September. Luckily, the lovely Lindsay donated a couple cans from her pantry stock.
To makes this bread pudding, I cut up some homemade challah, substituted toasted pecans for the golden raisins called for in the recipe, and made my own pumpkin pie spice, since I didn't have any.
Really easy and really tasty: kinda like a cross between soft french toast and pecan sticky buns, with a touch of pumpkin pie. The pumpkin flavor was pretty subdued, surprisingly...