Cut bread into cubes and lay on a baking sheet on counter, uncovered, to dry out overnight or at least 6-8 hours.

Preheat oven to 350 degrees.

Grease 6 ramekins or custard cups.

In a large bowl whisk together all ingredients except butter and optional pumpkin seeds. Set aside.

Place ¾ cup of cubed bread into each ramekin.

Place ramekins on a baking sheet.

Pour egg mixture over cubed bread until full in each ramekin.

Top with optional pumpkin seeds if desired.

Add 2 teaspoons of butter onto each serving.

Bake 30- 40 minutes or until center is cooked through, check if a skewer in center comes out clean.

Allow to cool then refrigerate.

Keep refrigerated until ready to serve.