Pumpkin Bread Pudding

Bread Pudding:
5-6 cups white bread, cut into cubes
1 cup pumpkin spice egg nog (cream or regular egg nog may be substitued)
1 cup milk
4 eggs
2/3 cup brown sugar
2/3 cup white sugar
1 cup Pumpkin Puree
3 Tbs butter
1 tsp cinnamon
1/2 tsp ginger
dash of clove
1 tsp vanilla extract
1/4 cup sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a bowl, pour milk and eggnog over cubed bread and stir to coat.

In a separate bowl, whisk eggs with brown and white sugar. Add pumpkin, butter, vanilla and spices. Add to the bread mixture. Stir well. Pour into an 11"x 7" baking dish. Sprinkle top with cinnamon and sugar mixture and make for 45-60 minutes, until set.

Serve with Maple Cream Sauce and whipped cream.


Maple Cream Sauce:
3/4 cup maple syrup
1/2 cup cream
1 1/2 Tbs butter
1/2 tsp pumpkin spice

Combine all ingredients in a sauce pan. Bring almost to boil.
Sauce will thicken as it cools.
Serve over Pumpkin Bread pudding.