8 oz. cream cheese, room temperature

1 cup canned pumpkin

1/2 cup (packed) light brown sugar

1 1/2 tablespoons orange juice

2 tsp. cinnamon

2 tsp. cloves

Throw it in a bowl and stir. So easy a Wildcat can do it...

PUMPKIN BREAD PUDDING

This makes enough to fill a 9″ square pan… Double the recipe & put it in a 9X13 pan.

2 c. Half & Half

1 15-oz can pureed pumpkin (Libby’s 100% pure pumpkin)

1 c. + 2 T packed dark brown sugar

2 large eggs

1 1/2 t. cinnamon

1 1/2 t. pumpkin pie spice

1 1/2 t.vanilla

dash salt

10 c. challah bread cut into 1/2″ cubes (about a loaf and a half of bread needed to double the recipe) (1/2 c. golden raisins)

PREHEAT oven to 350 degrees F. Wisk all except bread and raisins in a large bowl. Fold in bread cubes. Stir in raisins. Let stand 15 minutes. Bake about 40 minutes, or until cake tester comes out clean.

CARAMEL SAUCE:

1 1/4 c. packed dark brown sugar

1/2 c. unsalted butter

1/2 c. whipping cream

Wisk dark brown sugar and unsalted butter in heavy saucepan over medium heat until butter melts. Wisk in cream and stir until sugar dissolves and sauce is smooth (about 3 minutes.)

Stab the bread with a knife many times and then pour the caramel sauce over it to let it sink in, but you can also serve the sauce, as needed, on the side.