Pumpkin Pie Bread Pudding

From Tennessee's cookbook author, Daisy King.

• Ready In: 45 mins
• Serves: 6

Ingredients

• Pumpkin Pie Bread Pudding

• 2  cups half-and-half
• 15  ounces canned pumpkin (100% pure canned pumpkin)
• 1  cup dark brown sugar (plus 2 tablespoons listed below)
• 2  tablespoons dark brown sugar
• 2  large eggs
• 1 1⁄2 teaspoons pumpkin pie spice
• 1 1⁄2 teaspoons ground cinnamon
• 1 1⁄2 teaspoons vanilla extract
• 10  cups  day old  bread, cut into 1 inch cubes
• 1⁄2 cup golden raisin

• Caramel Sauce

• 1 1⁄4 cups dark brown sugar
• 1⁄2 cup unsalted butter
• 1⁄2 cup heavy cream
• 1  pinch salt

Directions

1. Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer to buttered 11X17 baking dish. Let stand for 15 minutes. Bake in a 325 degree oven for about 40 minutes. Serve with your favorite caramel sauce or make your own with the recipe below.
2. Caramel Sauce: In a heavy saucepan, whisk sugar, salt and butter on medium heat until butter is melted and sugar is dissolved. Whisk in cream and stir until sauce is smooth, about 3 minutes .