I live in New England, and it's my favorite time of year~Autumn! The leaves are changing early due to our unusually low temperatures. That means it's time for all things Autumn~for me, that includes anything pumpkin! Yum! Here's my favorite recipe for my favorite Autumn treat: Pumpkin Bread Pudding!
2 cups half and half
1 15-ounce can pure pumpkin
2 large eggs
1 cup (packed) plus 2 Tbs. dark brown sugar
1 & 1/2 tsps. pumpkin pie spice
1 & 1/2 tsps. ground cinnamon
1 & 1/2 tsps. vanilla extract
10 cups of 1/2" cubes egg bread (about 10 ounces)
1/2 cup golden raisins if desired (I usually don't use them)
1 & 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Bread Pudding: Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extract in large bowl until well blended. Fold in bread cubes. Stir in raisins if using, Transfer mixture to 11x7 glass baking dish. Soak in refrigerator for 2 hours.
Preheat oven to 350 degrees. Bake until tester inserted in center comes out clean, about 40 minutes.
Caramel Sauce: While bread pudding is baking, heat brown sugar and butter in medium saucepan over medium heat until butter melts. Whisk well. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Drizzle with caramel sauce.
Refrigerate leftovers and reheat in microwave.