Preheat the oven to 180°C / 160°C fan / 350°F / Gas Mark 4
Spray a 12 hole muffin tin with calorie controlled spray oil and set aside.
Slice the bread into cubes - I found that each slice of bread made approximately 12 squares.
Place the sliced bread into a large bowl
Crack the eggs into a medium sized bowl, add the pumpkin, skimmed milk, pumpkin spice, vanilla paste and sugar and whisk until fully combined.
Pour the liquid over the bread and carefully stir, making sure that all the bread is coated with liquid. Don't over mix as you don't want all of the bread to fall apart and become mushy!
Divide the mixture equally between the 12 holes of the muffin tin.
Place in the centre of the oven and cook for 25 - 30 minutes or until the muffins have a crispy outside and have turned golden brown.
Remove from the oven and turn out on to a cooling rack.
Dust with icing sugar and serve warm or cold.