Pumpkin Bread Pudding With Cinnamon Sauce

Total Time: 1 hr 45 mins Preparation Time: 50 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 eggs, beaten
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 1 cup whipping cream
• 1 cup half-and-half
• 2/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 cups french bread or 5 cups italian bread, cut into 1/2 inch cubes
• 4 egg yolks
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1/3 cup sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Recipe

• 1 combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
• 2 add the cubed bread; stir to coat bread cubes.
• 3 cover and chill for 30 minutes.
• 4 pour mixture into a buttered 2-quart baking dish.
• 5 bake at 350 degrees for 55-60 minutes or until tests done.
• 6 meanwhile, beat 4 egg yolks in a small bowl; set aside.
• 7 in a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
• 8 over medium heat, cook and stir until mixture is slightly thickened and bubbly.
• 9 remove from heat.
• 10 stir 1 cup of hot mixture into the egg yolks.
• 11 return all of the mixture to the saucepan.
• 12 cook and stir until thickened and bubbly.
• 13 reduce heat; cook and stir for 2 more minutes.
• 14 pour the hot mixture into a bowl, immediately.
• 15 stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
• 16 serve bread pudding warm with warm cinnamon sauce.