Pumpkin Pie Bread Pudding | EASY Fall Dessert

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Ingredients:
6 cups, or 6 thick slices, bread (something similar to brioche works best)
1/2 cup golden raisins
1.5 cups milk, warm
1/4 cup butter plus 1 Tbsp. for greasing pan
1 tsp vanilla
1 tsp cinnamon
1/2 cup granulated sugar
1/2 of a 15 oz can pumpkin purée
3 eggs
Directions:
Grease the bottom and sides of a casserole dish with 1 Tbsp. butter. Cut bread into 1" cubes and distribute evenly over the bottom of the pan. Scatter golden raisins over the top. Set aside.
In a bowl combine warmed milk and sugar. Whisk together a bit before adding butter. Whisk until the butter is melted and the sugar is dissolved. Add vanilla, cinnamon and pumpkin and mix well. Finally add the eggs, make sure the milk mixture has cooled down before adding the eggs, it should be at this point.
Pour the milk mixture over the bread. Let the bread soak in the milk mixture for at least 30 min, 2 hours is ideal. You can also refrigerate this for up to 1 day before baking.
Preheat oven to 350F. Allow baking dish to come to near room temp before placing it in a hot oven if you refrigerated it. Bake for 40-45 min or until edges are lightly browned and center is just set. The center will still be a bit jiggly at this point but should NOT be liquidy. Cool for several minutes. This is best served warm.
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