Pumpkin Bread Pudding

(for bread pudding)

2 cups half and half
1 can pure pumpkin
1 cup plus 2 T firmly packed dark brown sugar
2 large eggs
1.5 t pumpkin pie spice
1.5 t cinnamon
1.5 t vanilla extract
10 cups challah bread

(for caramel sauce)

1 1/3 sugar
1/3 water
2/3 heavy whipping cream
1/4 cup unsalted butter, cut into 1" pieces

(for topping)

glazed walnuts


>how to make<

(for bread pudding)

*Preheat the oven to 350 degrees.
*In a large bowl use a whisk to blend the half-and-half, pumpkin, brown sugar, eggs, spices, and vanilla.
*Fold in the bread cubes.
*Transfer the mixture to a 9" x 13" glass baking dish prepared with nonstick cooking spray.
*Let stand 15 minutes.
*Bake pudding until a tester inserted into the center comes out clean, about 40 minutes.

(for caramel sauce)

*In a large heavy saucepan over medium low heat, stir the sugar and water until the sugar dissolves.
*Increase the heat to high and boil without stirring until the syrup turns deep amber in color.
*Remove from heat.
*Add cream.
*Whisk in butter.
*The sauce should be served warm.

(for assembly)

*Serve with a drezzle of caramel sauce and chopped glazed walnuts.

-serves 12-

Note: I found this recipe in "Friends at the Table" by Debi Shawcross.