This recipe from Chef Ross Burtwell who owns the charming Cabernet Grill Restaurant and Cotton Gin Village located in historic Fredericksburg, Texas. Ross is an incredibly talented chef and recently published a delightful cookbook called Texas Hill Country Cuisine...a great gift idea!
Place pumpkin, cream, eggs, vanilla, spices, maple and sugar in a bowl and beat with a whip until well mixed together. Layer bread, pecans and dried pineapple together in 8 ounce ceramic ramekins and top with pumpkin mixture. Allow pumpkin mixture to settle in and moisten bread, while poking bread down to soften.
Top with more pumpkin mixture as needed. Bake at 350 for about 40 minutes or until a knife inserted into bread pudding comes out clean. Serve hot topped with ice cream.