Pumpkin Bread Pudding W/ Caramel Sauce

Ingredients

• 2 cups half-and-half

• 1 (15 ounce) can pumpkin puree
• 1 cup packed dark brown sugar
• 2 tablespoons packed 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, cubed (about 10-ounces)
• 1/2 cup golden raisin
• 1 1/4 cups packed dark brown sugar
• 1/2 cup unsalted butter
• 1/2 cup whipping cream
• powdered sugar

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.

3. 3

   Fold in bread cubes.

4. 4

   Stir in golden raisins.

5. 5

   Transfer mixture to 11x7-inch glass baking dish.

6. 6

   Let stand 15 minutes.

7. 7

   Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

8. 8

   Meanwhile, prepare caramel sauce:.

9. 9

   Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.

10. 10

    Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

11. 11

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