Calabasa pumpkin bread pudding

I have some whole wheat bread that reminds me of pudding. So I just want to try it out now with a recipe from the KAF cookbook when I have some dense wheat bread in hand. 

Recipe: Pumpkin bread pudding (1 8x8 pan)

Ingredients:

- 2 cup slightly stale whole wheat bread, cubed

- 1/4 cup spicy pineapple preserve, chopped

- 2 cup boiled pumpkin, mushed

- 1 egg

- 1/4 cup packed dark brown sugar

- 1/4 cup white sugar

- 1/3 cup evaporated skim milk

- 2 TB butter

- 1 tp ground cinnamon

- 1/4 tp ground nutmeg

Procedure:

1. Mix the bread cubes with pineapple preserve.

2. Mix pumpkin with sugar, butter, cinnamon and nutmeg.

3. Beat an egg separately. Add to pumpkin mixture. Add skim milk to adjust hydration.

4. Pour mixture into bread cubes. Mix and make sure all the bread is soaked.

5. Cover bowl and let the mixture chill overnight in fridge.

6. To bake, prepare a greased pan.

7. Pour custard into pan. Bake at 350F for about 40 minutes until set.

Results:

Day 1, 9:58pm, boiling calabasa pumpkin:

Day 1, 9:59pm, dense whole wheat bread:

Day 1, 10:05pm, 2 cups of whole wheat bread cubed:

Day 1, 10:15pm, all ingredients except white sugar:

Day 1, 10:45pm, mushed pumpkin mixed with sugar, butter, cinnamon and nutmeg; going to add 1 egg:

Day 1, 10:51pm, egg added, going to add 1/4 cup milk:

Day 1, 10:56pm, ready to chill:

Day 2, 8:06am, chilled overnight:

Day 2, 8:26am, pan greased, lined with wax paper, then greased again:

Day 2, 8:29am, mixture in pan, ready to bake:

Day 2, 8:29am, baking started at 350F:

Day 2, 8:58am, baked 30 minutes:

Day 2, 9:08am, baked 40 minutes:

Day 2, 9:08am, baked height:

Day 2, 11:52am, cooled pudding:

Day 2, 11:52am, corner of pudding:

Day 2, 12:59pm, bottom of pudding:

Observations:
1. This pudding requires extra sugar, possibly because of the bread. All the extra sugar that is not in the KAF recipe is added as white sugar.
2. This bread pudding is unusually soft. Though the whole wheat bread starts off being a bit dense, it behaves really decently in the pudding, especially after overnight soaking.
3. My friend's comment is that this pudding is a cross between pumpkin pie filling and bread.