Pumpkin Bread Pudding

Here is a GREAT and easy use for your leftover pumpkin this weekend. Hope you all have a spooky , safe & wonderful Halloween!!!!

Pumpkin Bread Pudding
Serves 6-8

1 ½ cups half and half
¾ cup soft pumpkin flesh, canned or fresh
½ cup sugar
2 large eggs, plus 1 additional yolk
2 teaspoons vanilla
2 tablespoons cognac or brandy
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) sweet bread or Hawaiian bread

1. Preheat oven to 350°F.

2. In a bowl, whisk together all ingredients (except bread) to form the custard base.

3. Add cubed bread to an 8 inch square baking dish and pour custard mixture over the top, lightly tossing to coat.

4. Bake on the center rack of oven until custard is just set, 25 to 30 minutes.

5. Serve warm & enjoy with vanilla ice cream!