Pumpkin Bread Pudding With Caramel Rum Sauce

Quick and easy! I acuqired this recipe from Wine Enthusiast Magazine.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• FOR THE BREAD PUDDING

• 1 (15 ounce) can pumpkin (unsweetened)
• 2  large eggs
• 1  cup half-and-half
• 3⁄4 cup brown sugar
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla
• 5  cups  day-old  brioche bread or 5  cups  French bread, cut into 1/2 inch cubes

• FOR THE CARAMEL RUM SAUCE

• 1  cup  packed brown sugar
• 1⁄2 cup butter
• 1⁄2 cup heavy cream
• 1⁄4 cup dark rum

Directions

1. TO MAKE THE BREAD PUDDING:.
2. In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
3. Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
4. TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.