Pumpkin Bread Pudding With Caramel Sauce


=== BREAD PUDDING ===
2 cups half-and-half
1 15 ounce can pure pumpkin
1 cup dark brown sugar; packed
2 tablespoons 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 egg bread; in 1/2 inch cubes
1/2 cup golden raisins

=== CARAMEL SAUCE ===
1 1/4 cups dark brown sugar; packed
1/2 cup butter
1/2 cup whipping cream
Powdered sugar; for sifting

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 large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11- by 7-inch glass 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.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

6 servings

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