Pumpkin bread pudding (adapted from tahnycooks.com)
For the bread pudding:
  • 6 eggs
  • 1½ cups whole milk
  • 1¾ cups half and half
  • 1 cup sugar
  • 2 tsp vanilla bean paste
  • 1 cup fresh pumpkin puree (can use canned)
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp pumpkin pie spice
  • 6 cups of cubed bread (I used Challah bread)
For the butter sauce:
  • ½ cup light brown sugar, packed
  • ¼ cup butter
  • ⅓ cup light Karo syrup
  • ¼ cup half and half
To make the pudding:
  1. Preheat oven to 350 degrees.
  2. Beat eggs in a bowl by hand. Then add the milk, half and half, sugar, vanilla bean paste, pumpkin, cinnamon, nutmeg, and pumpkin pie spice. Whisk until combined. Stir in the cubes of bread.
  3. Spray a 9x13 Pyrex baking pan with Pam cooking spray. Add bread pudding mixture and let sit for about 20 minutes so the bread soaks up the egg and milk.
  4. Bake 45-55 minutes, until a knife inserted in the center comes out clean.
  5. Serve with warm butter sauce. You can make the pudding ahead of time and make the sauce a day later to serve, but make sure you bring the bread pudding to room temperature before pouring on the sauce, so it soaks in. You can even make little slits with a knife before pouring so that it gets absorbed. No need to do this if you pour the sauce on when the bread pudding is fresh out of the oven.
To make the sauce:
  1. Heat the brown sugar and butter in a saucepan until it melts.
  2. Then add the Karo syrup and half and half. Stir constantly over medium-low heat until all the sugar is dissolved. This takes 1-2 minutes. Pour evenly over bread pudding and serve.
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2015/12/pumpkin-bread-pudding.html