Pumpkin Bread Pudding With Caramel Rum Sauce

• FOR THE BREAD PUDDING
• (15 ounce) can pumpkin (unsweetened)↗1
• large eggs↗2
• cup half-and-half↗1
• cup brown sugar↗3⁄4
• teaspoon cinnamon↗1
• teaspoon ginger↗1⁄2
• teaspoon allspice1⁄2
• teaspoon clove↗1⁄4
• teaspoon salt↗1⁄4
• teaspoon vanilla↗1
• cups day-old brioche bread or 5 cups French bread, cut into 1/2 inch cubes↗5
• FOR THE CARAMEL RUM SAUCE
• cup packed brown sugar1
• cup butter↗1⁄2
• cup heavy cream↗1⁄2
• cup dark rum↗1⁄4

Step-by-step instructions

1. 1

   TO MAKE THE BREAD PUDDING:.

2. 2

   In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.

3. 3

   Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.

4. 4

   TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.