Pumpkin Bread Pudding With Caramel Sauce - cooking recipe

Ingredients

Bread pudding
2 eggs
1 egg yolk
2 cups half-and-half or 2 cups eggnog
15 ounces pumpkin
1 cup brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla
10 cups cinnamon raisin bread or 10 cups challah bread, cubed into 1/2-inch pieces
3/4 cup raisins (can use less if using raisin bread)
3/4 cup pecans, chopped
Caramel sauce
1 1/4 cups brown sugar
1/2 cup butter
1/2 cup whipping cream
1 teaspoon rum flavoring (optional)
Whipped cream
1 1/2 cups whipping cream (optional)
1/4 cup extra-fine sugar

Preparation

Preheat oven to 350 degrees.
Spray 11x7 baking dish with cooking spray.
Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
Fold in bread cubes, raisins & pecans.
Pour into baking dish, let stand for 15 minutes.
Bake until tester inserted in middle comes out clean, 35-40 minutes.
Caramel sauce:
Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
Whipped cream:
Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.