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.
2 large English Toffee candy bars (at least 3 ounces), cut into 1/4 inch pieces
Line large baking sheet with foil. Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth and warm. Remove bowl from over water. Mix orange peel into chocolate. Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart. Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.
1 can (14 oz) sweetened, condensed milk (not evaporated milk)
1 cup pistachios (shelled)
1 1/2 teaspoons vanilla extract
dash of kosher salt
In large saucepan, melt dark chocolate chips over low heat with condensed milk and salt. Remove from heat and stir in pistachios and vanilla. Spread evenly onto a waxed paper-lined 9-inch square pan. Chill for at least 2 hours. Turn fudge over onto cutting board, peel of waxed paper and cut into squares. Store covered in refrigerator.