Pumpkin bread pudding with rum butterscotch glaze

         This time of year, anywhere you look themicrowave a pumpkin flavored delight to be had.  Anything from pumpkin pancakes,  to coffee, to of coarse, pie. They are almost always good. These dishes are usually the hot items on the menu, and sell like hot cakes.

         One thing I know for sure is anything pumpkin flavored stirs up the warm feelings of home, and the holidays.  So i decided to combine pumpkin with the  down home goodness of bread pudding. Now the glaze, well, it wouldn't be my recipe if I didn't try to kick it up.

                  INGREDINTS

1  large loaf french bread, stale if you can get it
3  cups milk
6  eggs
3  tbsp pumpkin pie filling *
1  tsp vanilla extract
1/2  cup brown sugar
1/2  cup sugar
1/4  cup butterscotch morsels
1 splash of rum
2 cups powdered sugar

   * you can use homemade pie filling


           Cut bread into 1" cubes. If you couldn't get stale bread, place bread on a cookie sheat. Cook bread at 200 degrees for about an hour, or until bread is completely dry. DO NOT BROWN. Allow to cool

          In a large mixing bowl add the milk, eggs, vanilla, pie filling, and both sugars. Combine.  Place bread crumbs in a large mixing bowl, add pumpkin mixture. Stir with spoon CAREFULLY, as to break the bread chunks as little as possible.

       Put mixture in a 13x9 baking pan, and set, covered in fridge for about 2 hours. This is important,  it allows time for the bread to absorb as much as it can. Bake at 350 for 45 minutes, covered.

        To make glaze, put butterscoth morsels in a microwave savfe bowl, and cook at 30 second intervals until melted. In a seperate bowl put the powdered sugar, add water in small intervals while stirring with a fork. Do this until the consistancy of cinnamon roll frosting is achieved.  Add the butterscotch and rum.

      To serve, top desired prtion with glaze. Also goes well with a big scoop of vanilla ice cream!  Enjoy.