Grease a 9x13 inch baking pan heavily with the melted butter. Distribute cubed bread in the pan, and set aside.
In a medium-sized mixing bowl, combine the remaining ingredients, stirring in the milk last.
Pour pumpkin mixture over the cubed bread and allow the bread to soak up the milk mixture for about 10 minutes while the oven pre-heats.
Bake until a little puffy in the middle and golden brown around the edges, about 55 minutes.
Cool for 20 minutes then serve warm, with vanilla ice cream.
Notes
Sourdough bread is easier to digest than regular bread, so you can enjoy a bowl of this bread pudding for either dessert or breakfast! Freeze sourdough bread odds and ends until your next batch of bread pudding.