Pumpkin Bread Pudding Recipe

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. You will need an 8 inch (20 cm) square baking dish. 

Custard:  In an large bowl whisk together the eggs, pumpkin, half & half, melted butter, sugar, vanilla, spices, and salt. Add the bread cubes and raisins and toss to coat, making sure all the bread cubes are coated with the custard.

Transfer the bread pudding to the ungreased pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove the bread pudding from the oven and place on a wire rack to cool slightly.

Can be served warm or cold with the Toffee Sauce or with a dollop of softly whipped cream or vanilla ice cream.

Toffee Sauce: Place the butter, sugar, and cream in a saucepan and bring to a boil. Boil for about 3 minutes then remove from heat and stir in the vanilla extract. You can make this sauce in advance and simply reheat.

Makes one 8 x 8 inch (20 x 20 cm) bread pudding (serves about 6 people)