Originally Posted by Feather3

The recipe called for a lot more sugar & spices, but I toned it down a bit, as it was way to sweet & we can't do many spices. It bakes up thick like pumpkin pie, but there's no messing with pie crust.

Pumpkin Custard

Ingredients:

1 3/4 Cups cold Milk
1 Cup granulated sugar
4 large Eggs
1 Teaspoon Salt
2 Teaspoons Vanilla
2 Cups solid pack Pumpkin ( I use a 15 ounce can)
4 Cups cubed Bread or 4 slices Bread ripped into cubed size.

Topping:
1/2 Teaspoon Cinnamon (add more cinnamon or other spices if you like it spicey).
4 Tablespoons Brown Sugar (you will need more if you add more spices).

Pre-heat oven to 350 degrees.

In a large bowl mix together milk, granulated sugar, eggs, salt, vanilla & pumpkin until well blended. Fold in bread cubes. Pour into a greased 9x13 or larger glass baking dish. Bake 35-40 minutes. Remove & put topping on (see below).

Topping:
Mix cinnamon & brown sugar together & sprinkle over the top of the custard. Return to oven & bake 10 minutes. Cool to room tempature. Keep refrigerated.