Pumpkin Bread Pudding

 

• 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces
• 1 cup Heavy Cream
• 1 cup Half and Half
• 1 15-ounce can Pumpkin Puree
• 1-1/2 cups Granulated Sugar
• 3 tablespoon Melted Butter
• 4 Eggs
• 2 teaspoons Vanilla
• 1 tablespoon Pumpkin Pie Spice *

Praline Sauce

• 1 cup Unsalted Butter
• 1 cup Heavy Cream
• 1 cup Brown Sugar
• 1/2 cup Chopped Toasted Pecans

Pumpkin Pie Spice

• 2 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Cloves
• 1/2 tsp Ground Allspice

Instructions

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish.
• In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
• Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
• Bake in a preheated oven at 350 for about 1 hour.
• While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
• Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes.
• Pour over bread pudding to serve.

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