Ingredients
For the Pudding
2 cups half and half
1 (15-ounce) can pumpkin
1 cup packed dark brown sugar
2 eggs
1 Tablespoon vanilla
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
10 cups 1/2 inch bread cubes (or day old croissants, cut into 1/2 inch cubes)
3/4 cup golden raisins
For the Sauce
1 cup fresh cranberries
1 1/2 cups sugar
1/2 cup water
Instructions
Preheat oven to 350. Grease an 11x7 inch bakiing dish.
In large bowl, whisk together half and half, pumpkin, sugar, spices and vanilla. Fold in bread cubes and raisins. Transfer to baking dish and let stand for 15 minutes. Bake about 40-45 minutes or until a tester comes out clean.
In food processor, puree cranberries and transfer to a small bowl. Cook sugar in a large heavy saucepan over medium high heat until melted. Cook, without stirring, until it turns an amber color.
Remove from heat. Carefully add water and cranberry puree. Caramel will steam and harden. Return pan to heat and simmer sauce, stirring, for about 10 minutes or until caramel is dissolved.
Pour sauce through a fine sieve into a heatproof bowl, pressing on the cranberries to extract the juice.
Cool sauce slightly.
Serve scoops of bread pudding with sauce poured over it.