Pumpkin Bread Pudding

I know that we've entered December, so maybe no one is still in the mood for pumpkin. BUT if you are like me and still have some in your garage....this might be my MOST favorite dessert EVER.

Bread Pudding

2 cups half and half

15 oz pure pumpkin

1 cup (packed) plus 2 TBS dark brown sugar

2 large eggs

1 1/2 tsp pumpkin pie spice (I never have this so I used half ginger/half nutmeg)

1 1/2 tsp ground cinnamon

1 1/2 tsp vanilla

10 cups of 1/2 in cubes of egg bread

(I don't know where to find egg bread. Great Harvest Cinnamon Chip is the best in this recipe, but I have also used a dense loaf of cinnamon swirl bread from my grocery store.)

(And I just cut it up until it mostly fills a 9x12in pan, I've never measured 10 cups)

Caramel Sauce

1 1/4 cups (packed) dark brown sugar (I used light last time and it was fine)

1/2 cup butter

1/2 cup whipping cream

For bread pudding: Preheat oven to 350*F. Whisk half and half, pumpkin, brown sugar, eggs, spices and vanilla in a large bowl to blend. Fold in bread cubes. Transfer mixture to a 9x12in glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester entered into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in a 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 bread pudding warm, spoon caramel sauce over individual servings.

I would say it serves up to 12 people. Pictured above are two left over slices, which we ate cold. It is also delicious cold from the fridge.