Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: to make the bread pudding:. in a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. stir in bread cubes and let stand 15 minutes. pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350f for 20-25 minutes, or until custard is set. to make the caramel rum sauce: combine all ingredients in a medium saucepan. bring to a boil over medium heat, stirring occasionally. turn burner to medium low and let sauce bubble for 3-4 minutes. serve warm drizzled over the bread pudding.

Target recipe: line a 10-inch springform pan with foil. place diced bread and toasted pecans in foil-lined pan, mix, and set aside. in a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar. add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. pour over the bread and mix well. let stand for about 20 minutes, while preheating oven to 350. mix again before placing in oven. bake for 45 minutes, or until a knife inserted in the center comes out clean to serve, slice pudding into individual servings. sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch. if you do not have a torch available, serve warm with softly whipped cream.