Pumpkin Bread Pudding with Cranberry Caramel
Bread pudding 2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) 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 brioche or challah bread (about 10-ounces)
1 lb fresh or frozen cranberries
1 1/2 cup sugar
1/2 cup water
For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract 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.
Tip: you can also make individual bread pudding in smaller souffle dishes
prepare caramel sauce:
In a food processor purée cranberries and transfer to a small bowl.
In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, and cool completely. Sauce may be made 4 days ahead and chilled, Bring sauce to room temperature before serving.
Sift powdered sugar over bread pudding. Serve warm with the cranberry caramel sauce.