This is my first time making bread pudding. If you want it more 'pumpkin-ie' use pumpkin bread in place of the whole grain.
4 cups cubed whole grain bread
1/2 cup sweetened dried cranberries
1/2 cup shelled pumpkin seeds
1 (16oz) can solid pack pumpkin
3/4 cup light brown sugar
1 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground nutmeg
1/2 tsp salt
2 cups almond milk
Preheat the oven to 350 degrees. Grease a 9 X 13 inch baking pan. Press half the bread cubes, half the cranberries, and half the pumpkin seeds into the bottom of the prepared baking pan. Set aside.
In a large bowl, combine the pumpkin, sugar, vanilla, cinnamon, allspice, nutmeg, and salt. Slowly whisk in the soy milk until smooth and well combined.
Pour half of the pumpkin mixture over the bread and cranberries in the pan, pushing the bread down beneath the pumpkin mixture to moisten them. top with the remaining bread, cranberries, and pumpkin seeds, followed by the remaining pumpkin mixture.
Bake until firm, about 45 minutes. Set aside for 15 minutes and serve, or refrigerate for 2 hours to serve chilled.