If you really like pumpkins a lot, guaranteed you're making pumpkin bread or pumpkin pie for thanksgiving or simply for a warm fall morning meal. Then you will likely have pumpkin bread scraps inside your refrigerator. Just before they get rotten, make use of them by trying this high quality recipe.
What you'll need:
For the Bread:
five cups or 140 grams cubed day old bread (crusts left on or removed), 1/2 cup golden raisins,
For the Custard:
two large eggs plus 1 large egg yolk, 3/4 cup canned pure pumpkin (no spices added), 1 1/2 cups (360 ml) half & half, milk, light cream or a combination there of, three tablespoons (35 grams) unsalted butter, melted and cooled, 1/2 cup (105 grams) light brown sugar, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/4 teaspoon salt,
For Toffee Sauce 
Makes 3/4 cup)
1/2 cup (110 grams) dark brown sugar, 4 tablespoons (57 grams) unsalted butter, cut into pieces, 1/4 cup (60 ml) heavy whipping cream, 1/4 teaspoon pure vanilla extract,
Directions:
Pre-heat the oven to 350 degrees F or 177 degrees Celsius, and then rest rack inside the middle of your oven. Set up an 8 inch (20 cm) square baking pan.
Make the custard: Using a huge bowl, put together eggs, pumpkin, half & half, melted butter, sugar, vanilla, spices, and salt. Whip or whisk adequately until finally combined. Add the bread cubes and raisins. Shake for a couple of times until eventually all the bread cubes are painted with the prepared custard.
Pour out bread pudding into your ungreased baking dish and bake for approximately 25 minutes or right until a stick or knife inserted at the center shoots out spotless. Remove freshly baked bread pudding from the oven and let it cool a bit on a wire rack.
Serve toasty or frosty with Toffee Sauce or along with a scoop of lightly whipped cream or maybe vanilla ice cream.
Prepare the Toffee Sauce: Bring together butter, sugar, and cream inside a cooking pot and bring to a boil for about three minutes. Remove from heat and add vanilla extract. You can prepare toffee sauce ahead of time and then simply reheat.
The author is a certified baker who loves baking pumpkin breads. He has a blog all about Autumn's pumpkin bread pudding recipe. Check out this article and make this exceptional pumpkin pastry. Or Click this site for more about pumpkins, autumn and pumpkin bread.