Pumpkin Bread Pudding with Pecans

• 1 baguette, diced
• 1 cup pecans, toasted
• 2 12 cups half-and-half
• 34 cup pumpkin puree
• 1 14 cups sugar (optional)
• 12 cup brown sugar
• 5 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon, ground
• 1 teaspoon ginger, ground
• 1 tablespoon crystallized ginger
• 12 teaspoon nutmeg, ground
• 12 teaspoon allspice, ground

1. Line a 10-inch springform pan with foil.
2. Place diced bread and toasted pecans in foil-lined pan, mix, and set aside.
3. In a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar.
4. Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice.
5. Pour over the bread and mix well.
6. Let stand for about 20 minutes, while preheating oven to 350.
7. Mix again before placing in oven.
8. Bake for 45 minutes, or until a knife inserted in the center comes out clean To serve, slice pudding into individual servings.
9. Sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch.
10. If you do not have a torch available, serve warm with softly whipped cream.

baguette, pecans, pumpkin puree, sugar, brown sugar, eggs, vanilla, cinnamon, ginger, ginger, nutmeg, allspice

Taken from www.food.com/recipe/pumpkin-bread-pudding-with-pecans-3955 (may not work)