A fall favorite, this Pumpkin Spice Bread Pudding uses our family favorite Pumpkin Spice Bread recipe and is topped with a cinnamon cream sauce.
Preheat your oven to 350 degrees.
In your mixer, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.
Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined. Slowly pour the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans & evenly pour your batter in.
Bake for 70 to 90 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes before removing to cool on a wire rack.
Let it cool for about 1 hour before cutting into 1-inch cubes.
Put pumpkin bread cubes onto a baking sheet and bake in a 375-degree oven for 20-30 minutes until the edges are dried out.
In a saucepan, heat the heavy cream and milk over medium-low heat.
Slice open the vanilla bean with a pairing knife and with the tip of your knife get out caviar and put it into the cream and milk mixture. Place the rest of the bean into the cream mixture too.
In a bowl add the egg yolks, sugar, pumpkin, and cinnamon. Whisk until smooth.
Once the cream mixture is just starting to simmer, remove from heat and remove the vanilla bean skins.
Slowly drizzle the hot cream mixture into the pumpkin egg mixture, whisking quickly. Take your time and pour slowly so you don't scramble those eggs. Once added make sure it's smooth and well mixed.
Butter a 9x13 pan and pour your dried pumpkin spice bread chunks into the pan spread out and make them even.
Pour the pumpkin custard mixture over the bread crumbs. Let the bread crumbs soak up the mixture for about 10 minutes.
Preheat the oven to 325 degrees.
Place the 9x13 pan into a large roasting pan. Put into your preheated oven. Add hot tap water into the roasting pan until it's about 1/2 the way of the outer sides of the 9x13 pan... you're creating a water bath for that custard.
Bake for about 1 hour, until the center has just a little jiggle left.
In a small saucepan melt the butter over medium heat.
Add the cream, brown sugar, and cinnamon. Whisk to combine.
Stir frequently, once the sauce starts to bubble whisk constantly for 2-3 minutes as it thickens.
Turn off heat and let it sit a few minutes.
Drizzle over pumpkin spice bread pudding as you serve.