Pumpkin Bread Pudding with Pecans

Directions

1. 1
   Line a 10-inch springform pan with foil.
2. 2
   Place diced bread and toasted pecans in foil-lined pan, mix, and set aside.
3. 3
   In a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar.
4. 4
   Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice.
5. 5
   Pour over the bread and mix well.
6. 6
   Let stand for about 20 minutes, while preheating oven to 350.
7. 7
   Mix again before placing in oven.
8. 8
   Bake for 45 minutes, or until a knife inserted in the center comes out clean To serve, slice pudding into individual servings.
9. 9
   Sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch.
10. 10
    If you do not have a torch available, serve warm with softly whipped cream.