2 ½ cups half n half
4 large eggs
1 (15-ounce) can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
½ cup golden raisins –soaked in the Grand Marnier –strain and use the Grand Marnier for the sauce
1 ¼ cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1 cup whipping cream
½ cup Grand Marnier
For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11×7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes, add Grand Marnier to your taste.
Serve warm with caramel sauce.