Frank's Recipes! Pumpkin Raisin Bread Pudding

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Pumpkin Raisin Bread Pudding

3 1/2 cups half and half or 2 cups half and half and 1 1/2 cups milk
1 1/2 cups sugar
1/2 cup dark raisins
4 TB butter
8 cups bread cubes, preferably bakery bread, i.e. farm, sourdough, semolina, etc. or 16 slices Pepperidge Farm cinnamon raisin bread cut into cubes
1 1/2 cups canned pumpkin
7 eggs
2 TB maple syrup
2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
pinch of salt
1/2 cup pumpkin seeds
cinnamon sugar
PAM

Spray a 9x12 baking dish with PAM.

Simmer half and half with butter, sugar and raisins until sugar dissolves, and mixture is hot but not scalding.

Thoroughly blend pumpkin, eggs, maple syrup, vanilla, nutmeg, cloves and salt.

Slowly whisk the pumpkin and egg mixture with the half and half mixture. If the mixture begins to curdle, the half and half is too hot and should be allowed to cool.

Pour mixture over bread cubes. Allow to soak for one half hour or overnight, pressing down with a spatula so mixture is absorbed.

Put mixture into baking dish.

Sprinkle pumpkin seeds over surface of pudding. Top with cinnamon sugar.

Bake in preheated 350 degree oven for about 45 minutes until knife inserted in center comes out clean.

Remove from oven. Brush surface with half and half and bake a few minutes longer, until sugar has melted and pudding is glazed. Serve hot from the oven. Delicious served with Cranberry Apricot Compote.