Pumpkin Bread Pudding with Caramel Sauce

Bread pudding

• 1 cup milk
• 1 cup heavy cream
• 1 15-ounce can pure pumpkin
• 1 cup plus 2 tablespoons dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground clove
• 1 1/2 teaspoons vanilla extract
• 1/2 vanilla bean seeds
• 10 cups 1/2-inch cubes crusty bread 
• (like French bread or use egg based bread)

Preheat oven to 350°F. Whisk milk and cream, pumpkin, dark brown sugar, eggs, spices, vanilla extract, and vanilla bean in large bowl to blend. Fold in bread cubes. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Caramel sauce

• 1 1/4 cups (packed) dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream

Melt the butter and brown sugar over medium heat in a heavy sauce pan.  Whisk in the cream and stir until sugar is dissolved and sauce is smooth.

I got this recipe from Epicurious, but made a few tweaks to their recipe.  If you'd like to view the original, click here.