Pumpkin Butterscotch Bread Pudding


1 14 oz cinnamon bread, cut into ¾ inch squares
4 eggs
2 12 oz cans evaporated 2% low fat milk
1 can pumpkin puree
1 cup plus 1 TBSP sugar
1 tsp vanilla
1 ¼ tsp cinnamon, divided
½ tsp salt
1 cup butterscotch morsels
2 TBSP brown sugar, packed


Preheat oven to 350 deg. Spray a 9x13 inch dish with cooking oil spray. Spread bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, for 10 minutes to dry. Beat eggs in a large bowl, stir in evaporated milk, pumpkin, 1 cup sugar, vanilla, 1 tsp cinnamon and salt. Add bread and toss to coat. Transfer mixture to prepared baking dish and let stand at least 30 minutes until bread is saturated. Press bread down a couple of times while waiting. Combine brown sugar with remaining sugar and cinnamon. Sprinkle butterscotch morsels over bread mixture and sprinkle with brown sugar mixture. Bake for 45 to 55 minutes or until a knife inserted in center come out clean. Cool on wire rack for 30 minutes before serving. Some ice cream or whipped cream is good with this.