Pumpkin Bread Pudding with Cinnamon Sauce

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 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

• Cinnamon Sauce

• 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

Directions

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.