This recipe is from
http://www.epicurious.com/recipes/food/views/104182
Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (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 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
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. Stir in golden raisins. Transfer mixture to 11x7-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.
Serve warm with caramel sauce and whipped cream (opt).
Bon Appétit !
Louise
