Which Witch is the Bewitching Witch?

This past weekend the annual pumpkin carving contest was held here in Manchester.  As part of the event, a contest was held for the best pumpkin recipe.  Well, guess who won?!?!?

But here is the real story.  That morning, we served our guests for breakfast a Pumpkin Bread Pudding with a Caramel Rum Raisin Sauce.  As usual, we take our leftovers down the hill to the Equinox Valley Nursery.  So, when I showed up with a pan of the bread pudding, everyone just assumed I was entering the dish into the contest.  So, I asked, what contest?  When they told me that it was a pumpkin recipe contest – I just about fainted.  Then I told them what was in the pan!!  After a lot of debate, I decided to enter the contest.  And I won first place!!!!!!

The photo above shows me (the witch),  with my prize (another witch), standing next to a witch!!!!

Below is the first-place recipe, and we hope you enjoy it as much as our guests and the judges did.

Pumpkin Bread Pudding with Caramel Rum Raisin Sauce

9 large eggs

2 ¼ cups milk

2 ¼ cups heavy cream

1 tablespoon vanilla

1 cup light brown sugar

1 15-ounce can pure pumpkin

1 ½ teaspoons pumpkin pie spice

1 ½ teaspoons cinnamon

1 loaf (1 pound) challah bread, cut into ½-inch cubes

Preheat oven to 350 degrees.  Lightly grease a 9 x 13 baking pan.

In a large bowl, whisk together the eggs, milk, and cream.  Add vanilla, sugar, and spices.  Whisk in pumpkin.  Fold in bread and mix well.   Spread the bread cubes in an even layer over the bottom of the baking pan and pour the pumpkin mixture evenly over the bread.  Let stand for 30 minutes.  Set the baking pan in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish.  Bake the bread pudding, uncovered, for about 45 minutes, or until puffed.  Serve warm with the caramel rum raisin sauce drizzled on top.

Caramel Rum Raisin Sauce

½ cup dark rum

¾ cup raisins

1 ½ cups dark brown sugar

1 cup heavy cream

In a small saucepan, warm the rum and raisins.  Let soak 20 minutes.

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 rum-soaked raisins.