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Pumpkin Bread Pudding With Caramel Rum Sauce

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Ingredients for 6 servings

1/4 cup dark rum

2 large eggs

1 teaspoon vanilla

3/4 cup brown sugar

1/2 teaspoon allspice

1/4 teaspoon salt

1/4 teaspoon clove

1 teaspoon cinnamon

FOR THE caramel RUM sauce

5 cups day-old brioche bread or French bread, cut into 1/2 inch cubes

1 cup packed brown sugar

1/2 cup heavy cream

1 cup half-and-half

1/2 teaspoon ginger

1 (15 ounce) can pumpkin (unsweetened)

FOR THE BREAD PUDDING

1/2 cup butter

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