Pumpkin Bread Pudding - By Cynthia Beaulieu In St. Pete Times

• 2 cups half and half
• 1 (15 ounce) pumpkin (not pie filling)
• 1 cup plus 2 TB light brown sugar, firmly packed
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 tsp ground cinnamon
• 10 cps 1/2 in cube bread (croissant)
• 1/2 cup golden raisins or dried cranberries
• For the carmel sauce:
• 1 1/4 cups packe dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• For the cinnamon whipped cream:
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 tsp cinnamon
• 1/2 tsp grand marnier

1. Preheat oven to 350 degrees.To make the bread pudding, whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in a large bowl to blend.
2. Fold in Bread cubes (croissants). Stir in dried fruit.
3. Transfer mixture to an 11X17 inch glass baking dish coated with nonstick cooking spray and let stand 15 minutes.
4. Bake bread pudding about 430 minutes or until tester inserted into center comes out clean.
5. While the pudding is cooking, make the caramel sauce and whipped cream. In a heavy saucepan over medium heat whisk the brown sugar and butter together, cooking until the butter melts.
6. Whisk in the cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
7. To make the whipped cream topping, in a separate, clean bowl, whip the heavy cream . Slowly add the powdered sugar, cinnamon and Grand Mariner, beating until stiff peaks form.
8. Serve bread pudding warm with caramel sauce and a dollop of whipped cream.

pumpkin, brown sugar, pumpkin pie spice, ground cinnamon, bread, golden raisins, carmel sauce, packe dark, butter, cinnamon, heavy cream, powdered sugar, cinnamon, grand marnier

Taken from www.epicurious.com/recipes/member/views/pumpkin-bread-pudding-by-cynthia-beaulieu-in-st-pete-times-50059715 (may not work)