1 loaf raisin bread
1 cup canned pumpkin
3 egg yolks
1 cup heavy cream
½ cup whole milk
¾ cup sugar
1 ½ TBSP pumpkin pie spice
Preheat oven to 350F.
1.Tear raisin bread into pieces and place into baking dish(mine was a 9 by 11).
2 Whisk together the eggs, egg yolks and pumpkin together in a large bowl. Add the sugar and whisk until combined. Add the heavy cream, milk and pumpkin pie spices. Whisk until completely incorporated.
3.Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard.
4.Place pan into another pan that will hold a water bath. Bake the bread pudding for 45-55 minutes. You may want to check at the 45 minute mark to see if the custard is setting up, if not cook for another 10 minutes. Cool 10 minutes and serve warm with butterscotch sauce.
3/4 cup light brown sugar, packed
1/2 cup light corn syrup
2 tablespoons butter
1/2 cup whipping cream
1 teaspoon vanilla
Combine brown sugar, corn syrup, and margarine in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute; remove from heat. Stir in cream and vanilla immediately. Cool; store in the refrigerator.
Stir before serving over ice cream, puddings, or desserts.
Makes about 1 1/2 cups of butterscotch sauce.