Pumpkin Bread Pudding

One of the reasons that I do not make yeast based breads all that often is because most recipes make a lot and it is difficult to finish it before it becomes too stale to eat. I have now found a solution to that problem, use the stale bread to make bread pudding. Bread pudding is basically bread that has been soaked in a custard base and then baked. You can use whatever type of bread that you want and you can add in whatever kinds of flavours that you want. I used the leftover pumpkin dinner rolls as the bread and I went with even more pumpkin flavour along with some spices and dried cranberries. The bread pudding was super easy to make and it was amazing! It was nice and moist and and full of pumpkin flavour. I drenched the pumpkin bread pudding in caramel sauce after it baked and it was oh so good. I can't wait to make bread pudding again.

Ingredients:
1 1/2 cups half and half
1 cup pumpkin puree
1/2 cup brown sugar
2 eggs
1 teaspoon cinnamon (ground)
1/4 teaspoon nutmeg (ground)
1/2 teaspoon ginger (ground)
5 cups day old bread (cubed)
1 handful dried cranberries

Directions:
1. Mix the half and half, pumpkin puree, brown sugar, eggs, and spices in a bowl.
2. Mix in the bread and cranberries and pour into a baking dish.
3. Bake in a preheated 350F oven until a toothpick inserted into the center comes out clean, about 30-40 minutes.