Pumpkin Bread Pudding

This is a recipe I found in the Christmas Day in the Las Vegas Review Journal, from the recipes of Chef Bradley Ogden from Caesar's Palace. The pudding can be prepared the day before and reheated before serving. To serve top with eggnog ice cream or the ice cream of your choice.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 3  tablespoons unsalted butter, softened
• 5  eggs
• 2  cups pumpkin puree
• 3  cups half-and-half
• 1⁄2 cup dark brown sugar
• 1  cup sugar
• 3  tablespoons vanilla extract
• 1  vanilla bean, scraped
• 2  teaspoons ground cinnamon
• 1  teaspoon allspice
• 1⁄2 loaf  day-old  cinnamon-raisin bread or 1⁄2 loaf  brioche bread

Directions

1. Preheat oven to 325°F.
2. Butter sides and bottom of 8 eight ounce ramekins or souffle dishes, approximately 2 inches high and 5 inches in diameter.
3. To prepare custard, whisk together in a bowl the eggs, pumpkin, half-and-half, sugars, vanilla and spices.
4. Pour through a strainer and set aside.
5. Remove crust from bread cut into eight 3-inch squares 1/2 inch thick.
6. Cut the remaining bread into 3/4-inch cubes (you'll need 4 cups of cubed bread).
7. Place one of the 3-inch squares of bread in the bottom of each of the buttered ramekins.
8. Top with 1/2 cup of the cubes of bread and then pour in six ounces of the the custard.
9. Let sit for 30 minutes so the bread has a chance to absorb the custard, then top off with a little more custard.
10. Place the ramekins in a shallow pan with water and bake in the oven for 40 to 45 minutes.
11. Let the pudding cool at room temperature.
12. Serve while still warm.
13. To serve unmold the ramekins and place on a plate with the top side up.