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Ingredients
Pumpkin Bread Pudding
1 (1 lb) Loaf day old French bread, torn into small pieces
1 Cup heavy cream
1 Cup half & half
1 (15 oz) Can pumpkin puree
1 1/2 Cups granulated sugar
3 Tablespoon butter, melted
4 Eggs
2 Teaspoons vanilla extract
1 Tablespoon pumpkin pie spice*
Praline Sauce
1 Cup unsalted butter
1 Cup heavy cream
1 Cup brown sugar
1/2 Cup chopped toasted pecans
*Pumpkin Pie Spice
2 Teaspoons cinnamon
1/8 Teaspoon nutmeg
1/4 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1/2 Teaspoon ground allspice
Instructions
Preheat oven to 350�F.
Spray a 9" x 13" baking dish with cooking spray and place torn pieces of bread in the dish.
In a large bowl, whisk together the heavy cream, half & half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
Bake in a preheated 350�F oven for about 1 hour.
While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes; pour over bread pudding to serve.