2 cups half and half
1 (15 oz) can pumpkin
1 cup plus
2 tablespoons packed 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 cubed egg bread (10 oz)
1/2 cup golden raisins
1 1/4 cups packed brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup heavy whipping cream
Prepared Whipped Cream
Preheat oven to 350 degrees. Mix the first seven bread pudding ingredients into a large bowl with an electric hand mixer until well blended. Fold in bread cubes and stir in raisins. Transfer mixture in to an 11 x 7 or 8 inch glass baking dish. Let stand for 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Whisk brown sugar and butter in heavy medium sized saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Put a warm pool of caramel sauce on a small plate. Place a scoop or cut square of pudding onto the plate, add a dollop of whipped cream and sift powdered sugar over all. Add pecans for a garnish if desired. Get ready for ooohhhs and ahhhs and clean plates. Refrigerated bread pudding and sauce can be warmed in the microwave and it's just as good as when it was first made.