Pumpkin Bread Pudding recipe

From the kitchen of Matthew Goff

This is the perfect fall dessert.

Serves 4 to 6.

1 pound firm French bread
2 cups half-and-half (half milk, half cream)
1 1/2 cups granulated sugar
3 eggs
1 (15 ounce) can pumpkin pie mix (seasoned)
1/2 cup raisins
1/2 cup pecans
Whipped cream

Lightly grease a medium casserole dish. Heat the oven to 350 degrees F.

Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar.

In a separate bowl, lightly beat the eggs. Add the half-and-half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 25 to 35 minutes or until firm and lightly brown.

Serve warm with whipped cream.