Pumpkin Bread Pudding With Cinnamon Sauce

• 2 eggs, beaten
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 1 cup whipping cream
• 1 cup half-and-half
• 2/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 cups French bread or 5 cups Italian bread, cut into 1/2 inch cubes
• Cinnamon Sauce
• 4 egg yolks
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1/3 cup sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

1. Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
2. Add the cubed bread; stir to coat bread cubes.
3. Cover and chill for 30 minutes.
4. Pour mixture into a buttered 2-quart baking dish.
5. Bake at 350 degrees for 55-60 minutes or until tests done.
6. Meanwhile, beat 4 egg yolks in a small bowl; set aside.
7. In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
8. Over medium heat, cook and stir until mixture is slightly thickened and bubbly.
9. Remove from heat.
10. Stir 1 cup of hot mixture into the egg yolks.
11. Return all of the mixture to the saucepan.
12. Cook and stir until thickened and bubbly.
13. Reduce heat; cook and stir for 2 more minutes.
14. Pour the hot mixture into a bowl, immediately.
15. Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
16. Serve bread pudding warm with warm Cinnamon Sauce.

eggs, pumpkin, whipping cream, brown sugar, ground cinnamon, vanilla extract, salt, bread, cinnamon sauce, egg yolks, milk, whipping cream, sugar, cornstarch, butter, ground cinnamon, vanilla extract

Taken from www.food.com/recipe/pumpkin-bread-pudding-with-cinnamon-sauce-46744 (may not work)