Ingredients
2cupslight cream,or half and half
3eggs
15ozpumpkin puree
1cupbrown sugar
1½tsppumpkin pie spice
1½tspcinnamon
2tspvanilla extract
8cupscinnamon raisin bread,crusts removed, cut into 1-inch cubes
1cuppecans,chopped
1¼cupsbrown sugar
½cupbutter
½cupheavy cream
Preparation
Set the bread cubes out for a few hours or place in the oven for about 5 to 10 minutes while it is preheating to allow them to dry out slightly.
Preheat the oven to 350 degrees F.
In a large bowl, combine all the bread pudding ingredients except the bread and mix well. Gently stir in the bread cubes.
Pour the mixture into a 9×13-inch baking dish and let sit for about 15 minutes.
Bake for about 40 minutes.
Bring the brown sugar and butter to a boil in a small pot over medium heat, then it let boil for about 1 minute. Remove from heat and whisk in the heavy cream. Allow to cool slightly.
Pour the caramel sauce over bread pudding and serve warm. Enjoy!
