Challah Bread (French of Sour Dough are fine)
1 Cup Heavy Cream
1 Cup Whole Milk
2 Eggs (Beaten)
1 Cup Brown Sugar
1 Tbsp. Cinnamon
2 tsp. ground Allspice
2 tsp. ground Nutmeg
1 tsp. Cloves
1 tsp. Vanilla
Quick Caramel Sauce:
¼ Cup Unsalted Butter (at room temp.)
1 Cup Brown Sugar
½ Cup Heavy Cream
1 tsp. Salt
Pumpkin Bread Pudding: Preheat oven to 350°F. Cut bread into ¾” thick slices and then into bite size pieces. Place the pumpkin puree, heavy cream, milk, eggs and brown sugar in a large bowl and mix to combine. Add the spices (allspice, cinnamon, clove and nutmeg) and vanilla and mix to incorporate. Toss bread cubes into the bowl and gently toss to coat. Carefully pour the pumpkin bread into the baking dish and set aside for a minimum of 15 minutes or up to all night. Place in the middle of the oven of 35-40 minutes or until a toothpick is drawn clean from the middle. Place on a rack to cool. Slice into 3”x 3” cubes and serve with powdered sugar and quick caramel sauce. Quick Caramel Sauce: Place a medium saucepan over medium heat. Add the butter and brown sugar and allow the butter to melt. Stir for 2 minutes until the sugar crystals dissolve. Add the heavy cream and stir for 1 minute. Bring the sugar to a gentle boil for two minutes and then remove from heat. Allow it to cool and use immediately or store for up to a week.