Cuz there aren't enough pumpkin recipes floating around right now

Ya know what makes mine better? It uses donuts. Donuts make everything better, right? Or is that butter? Actually, I'm not a huge donut fan, but I'll tell ya what I am a fan of, using up leftovers.

I had gotten the kids donuts one Saturday as a treat. I snuck out before they got up and got a dozen of the little gems. Problem being, our family can't finish a dozen donuts. Or maybe it's that I don't want them to? Anyway, whatever. I found myself with 4 leftover donuts.

Those donuts stared me down for the better part of the day. I picked them up to throw them away but stopped. On the counter I saw 4 newly purchased cans of pumpkin puree (we loves us some pumpkin in our house. Also HOO-RAY for the pumpkin shortage being over) and the wheels a started turnin' in the ol' noodle.

So, I cut them upI whipped up yer basic custard for the bread pudding, with the addition of some pumpkin puree and pumpkin pie spices.
I decided on individual ramekins for portion control. Ok, that's a lie. I did that because of my brand spankin' new, colorful ramekins that I got at Target in the Dollar Spot. Total steal.

Anyway, I placed the ramekins in a roasting pan and filled them with the cubed bread 4 donuts is not enough for this recipe. Probably 6-8 would be better. I ended up with a lot of extra custard, which I just baked off on it's own and was fabulous on its own!

Next, I poured the custard over the donuts till it was about half an inch below the rim. Smoosh the donuts down if you'd like. Allow it to set and soak up all that custardy goodness for about 15 minutes.

Preheat your oven to 350 while they soak. Place your pan with the ramekins in it on the middle wrack. Pour HOT water into the pan until it is about halfway up the ramekins. Fancy work alert: this is called a Bain Marie or a water bath.

But MammaDucky, why do I need to do that? Because I said so, that's why! Wait, sorry, you're not my children. You want to do this because it promotes even baking and gives the custards a silky texture. Don't skip it.

Mine took 25 minutes to reach that light golden brown color on top and a toothpick inserted into the center came out clean. CAREFULLY remove from the oven! That water will be hot!

Aren't they pretty?!

They were pretty yummy too!

Yep, did that.Ooops! All gone!!Mission Accomplished. Donut box empty.

Pumpkin Bread Pudding

3 large eggs

3/4 Cup canned pumpkin (plain, not pumpkin pie mix)

1/2 Cup milk

1 Cup heavy cream

3/4 Cup brown sugar, packed

1 tsp pumpkin pie spice (don't have it? combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp freshly ground nutmeg & 1/8 tsp allspice)

6-8 donuts, day old

or you can opt for the standard baguette, Ciabatta loaf or the golden child of bread puddings, croissant ~le sigh.
Combine the first 6 ingredients in a bowl. Cut up the bread/donuts and place in greased ramekins or an 8 inch baking dish. Pour custard over the top and allow to soak for 15 minutes. Place break pudding in a larger dish and pour hot water into the larger dish. Try to aim for the water equalling the custard in the smaller dish (or halfway). Place dish on middle wrack in a pre-heated 350 degree oven. For the 8 inch dish, bake for approximately 45 minutes. Ramekins, 25 minutes. Bake until light golden brown and toothpick inserted into center comes out clean.

Eat.