By Design of Your Life
– 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces – 1 cup heavy cream – 1 cup Half and Half – 1 15-ounce can pumpkin puree – 1-1/2 cups granulated sugar – 3 tablespoon Melted Butter – 4 Eggs – 2 teaspoons vanilla – 1 tablespoon Pumpkin Pie Spice
– 1 cup (packed) brown sugar – 1/2 cup (1 stick) butter – 1/2 cup whipping cream – 2 tablespoons rum (or spiced rum) – 3/4 teaspoon ground cinnamon
Preheat your oven to 350 degrees F. Then take a stick of salted (or unsalted) butter and coat the bottom and sides of a 9 x 13 inch baking dish. I personally prefer a glass dish, but any baking dish will do.
Tear up or cut your bread into small cubes or pieces, between 1 and 2 inches long/wide. No need to be precise with this part, You can place them in the baking dish and cover with your mixture or stir them into your mixture in a bowl when it’s time.
Whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice. Pour mixture into baking dish over your bread (or add the bread to the bowl first).
Bake at 350 for at least an hour, likely an hour and 15-25 minutes. Bake uncovered until the bread is puffed up and golden brown. Once you pull it out of the oven to let it cool, it will fall back down. That’s totally normal.
Stir brown sugar and butter in medium sauce pan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
I like to serve it all nice and warm with caramel and either whipped cream or vanilla ice cream (or both).