Ingredients

• 2 eggs, beaten
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 1 cup whipping cream
• 1 cup half-and-half
• 2/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 cups French bread or 5 cups Italian bread, cut into 1/2 inch cubes
• 4 egg yolks
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1/3 cup sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions

1. Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.

2. Add the cubed bread; stir to coat bread cubes.

3. Cover and chill for 30 minutes.

4. Pour mixture into a buttered 2-quart baking dish.

5. Bake at 350 degrees for 55-60 minutes or until tests done.

6. Meanwhile, beat 4 egg yolks in a small bowl; set aside.

7. In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.

8. Over medium heat, cook and stir until mixture is slightly thickened and bubbly.

9. Remove from heat.

10. Stir 1 cup of hot mixture into the egg yolks.

11. Return all of the mixture to the saucepan.

12. Cook and stir until thickened and bubbly.

13. Reduce heat; cook and stir for 2 more minutes.

14. Pour the hot mixture into a bowl, immediately.

15. Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.

16. Serve bread pudding warm with warm Cinnamon Sauce.