Pumpkin Bread Pudding With Cinnamon Sauce - cooking recipe

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

Preparation

Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
Add the cubed bread; stir to coat bread cubes.
Cover and chill for 30 minutes.
Pour mixture into a buttered 2-quart baking dish.
Bake at 350 degrees for 55-60 minutes or until tests done.
Meanwhile, beat 4 egg yolks in a small bowl; set aside.
In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
Over medium heat, cook and stir until mixture is slightly thickened and bubbly.
Remove from heat.
Stir 1 cup of hot mixture into the egg yolks.
Return all of the mixture to the saucepan.
Cook and stir until thickened and bubbly.
Reduce heat; cook and stir for 2 more minutes.
Pour the hot mixture into a bowl, immediately.
Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
Serve bread pudding warm with warm Cinnamon Sauce.