Caramelized Pumpkin and Prune Bread Pudding

This is without a dought the best bread pudding.
A really tasty comfort food great for the Holidays.
This bread pudding encompasses almost all of the
quintessential flavors of the holiday season.

Ingredients:
8 cups of 1/2 cubed Stale bread.
1 1/2 cups chopped prunes
1/4 cup brandy

Pumpkin custard:
5 cups half & half
5 large eggs
4 large egg yolks
1 cup pumpkin puree
3/4 cup brown sugar
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
1/4 teaspoon clove
1 teaspoon vanilla extract
confectioner’s sugar for sprinkling on top
1 cup heavy whipping cream for garnish, whipped to stiff peak


Directions:
To prepare the pudding, mix together the half & half,
eggs, yolks, pumpkin, salt, prunes,sugars, spices and vanilla,
using an immersion blender or carefully with a whisk.
Set aside.
Top with the remaining bread cubes
and then pour the pumpkin custard over them.
You may not fit all of the custard in at once,
but when the bread absorbs some of it, you can add the rest.
Gently press the bread down into the custard
to make sure they are all soaking it up.
Let it sit for about 30 minutes to
really absorb the custard thoroughly.

When you are ready to bake, preheat the oven to 325 degrees F.
Place the baking dish in a larger pan, lined with a kitchen towel.
Add HOT water to the larger dish to create a water bath.
The towel and the water act as insulation
and create a more even baking temperature.
Bake for about 45 minutes
or until just set in the center of the pudding.
Remove from oven and sprinkle
generously with confectioner’s sugar.
Turn the oven to broil and return the pan to the oven,
just until the sugar is melted and caramelized.