Pumpkin Bread Pudding with Caramel Sauce

By CruelK8E

Ingredients

• Bread pudding:
• 2 cups half and half
• 1 15-ounce can pure pumpkin
• 1 cup dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 10 cups 1/2-inch cubes French bread (about 10-ounces)
• Caramel sauce:
• 1 1/4 cups (packed) dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream
• Powdered sugar for garnish (optional)

Details

Adapted from joelens.blogspot.com

Preparation

Step 1

For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11x7-inch baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Serve warm with caramel sauce and sift powdered sugar over bread pudding if desired.