One of Mr. Munster’s favorite dishes is bread pudding. Back when we were good little vegans, I would make a lot of vegan bread puddings, but this bread pudding takes the cake, or pudding in this instance. This is definitely not vegan friendly though.
2 cups half and half
1 15-ounce can pure pumpkin
1 cup of packed dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups of ripped up egg bread
3/4 cup golden raisins
1 1/4 cups dark brown sugar
1/2 cup butter
1/2 cup whipping cream
Fold in bread.
Stir in golden raisins.
Transfer mixture to 11×7-inch glass baking dish.
Let stand 15 minutes.
Bake pudding about 40 minutes.
Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.