Pumpkin Bread Pudding with Toffee Sauce

Pumpkin Bread Pudding with Toffee Sauce

2 cups half-and-half or light cream
1 15-ounce can pumpkin
1 cup packed brown sugar
3 eggs
2 teaspoons vanilla
1-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons ground cinnamon
9 ounces French bread, torn into bite-size pieces (10 cups)
1/2 cup golden raisins
1/2 cup granulated sugar
1/2 cup evaporated milk
2 tablespoons butter
2 tablespoons light-colored corn syrup
1/2 cup chocolate-covered toffee pieces

Lightly grease a 2-quart shallow baking dish; set aside. In a very large bowl,
combine half-and-half, pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice,
and cinnamon. Add bread pieces; stir to moisten evenly. Stir in raisins.
Transfer mixture to the prepared baking dish. Cover and chill for 1 to 4 hours.

Meanwhile, for sauce: In a small saucepan, combine granulated sugar, evaporated
milk, butter, and corn syrup. Bring to boiling; reduce heat. Boil gently,
uncovered, for 1 minute. Cool to room temperature. Transfer to a serving bowl.
Stir in toffee pieces.

Preheat oven to 350 degrees F. Bake bread pudding, uncovered, about 35 minutes
or until a knife inserted in the center comes out clean. Cool on a wire rack for
30 minutes. Serve warm bread pudding with sauce.

Makes 8 servings.