Bread pudding:
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
Caramel Sauce:
1/2 vanilla bean, halved lengthwise
1 cup Americana Vineyards Baco Noir wine
1 1/3 cups sugar
1/4 cup water
1 tablespoon unsalted butter
For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11x7-inch glass baking dish. Let stand 30 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce:
Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and Baco Noir Wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.
While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.
Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes. Stir in butter and serve warm.
Cooks' note:
Americana Vineyards Baco Noir caramel sauce keeps, covered and chilled, 1 week. Reheat before serving.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
Makes 6 servings.