Ladies, be sure to check out the Pumpkin Cheesecake recipe I'm covering by putting this here.

This is a recipe my hubby has made the last two Thanksgivings. It's a crowd pleaser!

It's definitely the type of recipe you have to shop for ahead of time. These aren't alwasy ingredients you have lying around the house. If you can't find pumpkin pie spice, email me. McCormick's Spices makes the best and they are right in town so we have tons of their spices. I'll mail you some.

2 cups half and half
1 15 ounce can pure pumpkin
1 packed cup plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10 ounces)
1/4 cup craisins and 1/4 cup raisins

Caramel Sauce
1 1/4 cup packed dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream

Powdered sugar

For Bread Pudding: Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extraact in large bowl to blend. Fold in bread cubes. Stir in craisins and raisins. Transfer to 11x17-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce: Whisk dark brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce. You can also add some whipped cream or COol Whip to individual servings.

Live it up!

Oh my word, Dotsie! This sounds simply yummy. No calories, right?

oh gosh, we LOVE bread pudding and I LOVE pumpkin! I will see if I can cut the amt of fat in it.

Thanks Dotsie.

Let me know waht you think...