20 ounces store-bought iced cinnamon rolls, torn into bite size pieces
1/2 cup butter, melted
3 cups half and half
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3 cups solid pack pumpkin
1 lb. light brown sugar
6 large eggs
1 tablespoon pure vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup (packed) light brown sugar
1/2 cup butter
1/2 cup heavy whipping cream
Bread Pudding: Preheat oven to 350. Scatter cinnamon roll pieces on a large foil lined cookie sheet. Bake for 10 minutes. Drizzle melted butter over cinnamon roll pieces and stir to coat. Set aside to let cool. Meanwhile, whisk half and half, pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice and salt in large bowl to blend. Add cinnamon roll pieces and stir well. Transfer mixture to a greased 13-by-9-by-2-inch glass baking dish. Let stand 15 minutes. Cover tightly with foil. Bake for 45 minutes. Remove foil and bake for about 30 minutes longer, until a knife inserted in center comes out clean. Prepare caramel sauce during least 15 minutes of baking.
Caramel Sauce: Combine brown sugar and butter in heavy medium saucepan. Cook over medium heat until butter melts. Whisk in cream and cook, stirring often, until sugar dissolves and sauce is smooth, about 5 minutes. Serve warm caramel sauce over pumpkin bread pudding.
Note: OK, here's a tip. Double the recipe for the caramel sauce. You'll use part of it as the sauce for the Pumpkin Bread Pudding then, the other can be stored in a covered container in the refrigerator for up to 1 month. Reheat the remaining sauce to dip apple slices into or drizzle over poundcake or ice cream.