Pumpkin Bread Pudding

Ingredients

• 1/2 cup (110g) packed light brown sugar
• 1/2 cup (105g) granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 4 large eggs
• 2 large egg yolks
• 1 1/2 cups half and half
• 1 cup whole milk
• 15 oz pumpkin puree OR 1 can pumpkin
• 1 tsp vanilla extract
• 1 (16 oz) loaf hearty crusty french bread cut into 1-inch cubes
• Salted caramel sauce, for serving
• 1/2 cup toasted pecans, chopped, for serving

Directions

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  Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. 
  
  


• 
  
  Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
  
  


• 
  
  Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
  
  


• 
  
  Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes. 
  
  


• 
  
  Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
  
  

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