2 Cups half and half
1 15-oz can pure pumpkin
1 Cup (packed) plus 2 Tbsp dark brown sugar
2 large eggs
1-1/2 teaspoons AllSpice Pumpkin Pie Spice
1-1/2 teaspoons Saigon Cinnamon Ground
1-1/2 teaspoons AllSpice Vanilla Extract
10 Cups 1/2-inch cubes (use firm bread, such as a baguette or french loaf )(about 10-ounces)
1/2 Cup golden raisins
1-1/4 Cups (packed) dark brown sugar
1/2 Cup (1 stick) unsalted butter
1/2 Cup whipping cream
1/4 tsp Rum extract
For bread pudding:
Preheat oven to 350°F. Whisk together the half and half, pumpkin purée, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in a large bowl until ingredients are all blended. Fold in the bread cubes, then stir in golden raisins.
Transfer mixture to a lightly-oiled 11 x 7-inch glass baking dish, and allow to stand 15 minutes. Bake the pumpkin bread pudding until a tester, inserted into the center of the pan, comes out clean, about 40 minutes. Remove from oven and allow to cool on a cooling rack.
Meanwhile, prepare caramel sauce:
Whisk together brown sugar and butter in a heavy medium saucepan over medium heat, stirring until butter melts. Whisk cream and rum extract into the butter-sugar mixture, stirring until sugar dissolves and the sauce is smooth, about 3 minutes.
Sift powdered sugar over the bread pudding. Serve warm with caramel sauce.