Bridgford Foodservice Pumpkin Bread Pudding - Bridgford Foodservice

Ingredients

• 20 cups day old baked Bridgford Cinnamon Rolls, cut into 1-inch cubes
• 8 eggs
• 5 cups pumpkin puree or canned pumpkin
• 2 cups brown sugar
• 2 cups heavy cream (can also use half and half or milk)
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup pecans, finely chopped