Ingredients

• 1 quart 40-percent whipping cream
• 2 cups canned pumpkin
• 2 cups granulated sugar
• 2 cups brown sugar
• 4 ounces pumpkin pie spice
• 2 ounces vanilla extract
• 1 dozen eggs
• 1 vanilla bean, seeds scraped
• 1 loaf French bread, torn in pieces
• 4 tablespoons cornstarch
• 1 quart 40-percent whipping cream
• 2 cups granulated sugar
• 1 stick butter
• 1 cup dark rum

Instructions

1. Preheat the oven to 350 degrees F.
2. For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
3. For the rum sauce: Blend the cornstarch with 1/2 cup water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.