Pumpkin Bread Pudding

Serves 12-14

15 oz canned pumpkin puree
2/3 cup brown sugar
1/3 cup white sugar
1 tablespoon vanilla
1 tablespoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground allspice
1/8 teaspoon salt
4 eggs
3 cups half & half
1 pound French or Italian bread loaf, cut into 1” cubes

Vanilla ice cream, for serving

Preheat oven to 350°F.

In a large bowl, stir together the pumpkin, sugars, vanilla, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk in the eggs and half and half.

Put the bread cubes in a 9×13 inch baking dish and pour the pumpkin mixture over the bread. Press down with a spatula to immerse all the bread cubes in the liquid.

Bake in the preheated oven for 40-45 minutes, until golden brown and liquid is absorbed.

Serve warm, topped with ice cream.