Betty Crocker offers a recipe for pumpkin bread pudding on its site at BettyCrocker.com. The recipe calls for brown sugar, ground cinnamon and nutmeg, milk, vanilla and canned pumpkin puree. The recipe involves mixing the ingredients with bread cubes, eggs, currants and nuts and baking for about one hour.
Start by preheating an oven to 350 degrees F and greasing the interior surface of a 10-by-3-inch springform pan. In a large bowl, mix together 1 cup of packed brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 3 cups of milk and 1 teaspoon of vanilla along with 1 15-ounce can of cooked pumpkin puree and 3 eggs. Stir until well blended.
Cut a loaf of bread into 6 cups of bread cubes. Add the bread cubes to the pumpkin mixture along with 1/2 cup of currants and 1/2 cup of chopped pecans. Stir everything together well, then let the mixture stand for 10 minutes to soak. Scoop the bread and pumpkin mixture into the springform pan and place 16 pecan halves on the surface of the pudding, with equal space in between each.
Set the bread pudding in the oven and bake for 50 to 60 minutes or until a narrow object inserted into the middle of the pudding comes out clean. Allow the bread pudding to rest and cool for 10 minutes before removing from the pan. Serve the bread pudding warm along with cream or ice cream.