Pumpkin Bread Pudding

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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.

Ingredients:

bread pudding

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

caramel sauce
1 1/4 cups dark brown sugar
1/2 cup butter
1/2 cup whipping cream

For bread pudding:
Preheat oven to 350°F.
Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
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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.

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Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
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Dish up a decent size amount of pudding into each bowl and then drizzle with caramel sauce. Eat and enjoy!!
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