Pumpkin Bread Pudding

By ghinman

Ingredients

• Bread Pudding
• 2 cups half and half
• 1 15 oz. can pumpkin
• 1 cup plus 2 tbs. dark brown sugar
• 2 large eggs
• 1 1/2 tsp. pumpkin pie spice
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. vanilla extract
• 10 cups 1/2" cubes egg bread (about 10 ozs.)
• 1/2 cup golden raisins
• Carmel sauce
• 1 1/4 cups dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream
• Powdered Sugar

Details

Servings 6

Preparation

Step 1

For Bread Pudding:
Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in a large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7" glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into the center comes out clean. About 40 minutes.

For Carmel saude:
Whisk brown sugar and butte in heavy, medium sauce pan over medium heat until butter melts. Whisk in cream and stir until sugar dissolvea and sauce is smooth, about 3 minutes.3