1 1/4 c. milk (whole or 2%)
2/3 cup sugar
3/4 t. pumpkin pie spice
3 large eggs, beaten
1 (15 oz.) can pumpkin
5 cups cubed (1/2") challah bread (challah bread w/ raisins can be used)
1/3 c. chopped pecans
Preheat oven to 350 degrees.
Combine first 5 ingredients in large bowl.
Add the challah bread and toss gently. Grease
8-inch square baking pan generously with butter.
Add bread mixture, sprinkle with pecans and cover with foil. Bake for 25 minutes, then remove foil and bake an additional 10 minutes or until pudding is set. Serve bread pudding warm with Rum Sauce and a dollop of whipped cream.
Hot Buttered Rum Sauce:
Combine in saucepan over medium heat until smooth and hot:
1/2 c. (1 stick) butter
1/2 c. light cream
1 t. rum extract
1 c. sugar