Grease a medium-sized baking dish with your choice of oil or butter, and fill with cubed Wolferman's pumpkin spice signature English muffins.
In a small saucepan, combine milk, pumpkin butter, salted butter, vanilla, and brown sugar. Simmer on low to medium heat until warm, whisking to combine.
Remove from heat and allow to cool.
When milk mixture has cooled, add eggs and whisk until combined.
Pour mixture over the cubed English muffins, cover, and refrigerate for 1 hour.
Heat oven to 350° F.
Bake for 35 to 45 minutes or until custard has set and the English muffin edges have a nice golden brown color to them.
Serve warm with vanilla ice cream.
Video:
Notes:
This bread pudding can be stored in the refrigerator for up to four days.