Pumpkin Bread Pudding Muffins
http://bakedchicago.typepad.com

nonstick spray for muffin pan
1 baguette, sliced 1/2-inch thick
4 large eggs
4 cups buttermilk
15 ounces pumpkin puree
1 cup packed dark brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
confectioners' sugar for dusting

Preheat oven to 300F degrees. Spray muffin tin with nonstick spray.
Toast bread on baking sheet in oven. Turn and bake until lightly
browned, about 20 minutes.

In large bowl, whisk together eggs, buttermilk, pumpkin puree, brown
sugar, pie spice, vanilla and salt. Add toasted bread. Cover with
plastic wrap by pressing it directly to surface. Place a small plate
inside bowl on top of plastic to weigh down bread as it soaks up
custard. Let soak for 25 minutes.

Transfer mixture to prepared muffin tins by spooning to 2/3 full.
Bake until firm, about 45 minutes, or until toothpick inserted comes
out clean. Let cool 10 minutes and dust with confectioners' sugar
before serving.