Directions

Pumpkin bread pudding:

1. In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, tahini, pumpkin puree, cinnamon, ginger, cardamom, nutmeg, and salt until well blended. 

2. Add bread and stir carefully to combine, making sure there are no dry pieces remaining. 

3. Lightly coat a 9x13 rectangle baking dish with nonstick spray. Pour the bread into the dish, arranging evenly in the pan. Pour any leftover custard over the top. 

4. Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight.

5. When ready to bake, preheat the oven to 350°F. Remove plastic wrap and bake for 35-40 minutes.

Tahini Caramel Sauce:

1. In a medium-sized light color pot, over medium heat on the stove top, add granulated sugar and water. Stir once and then avoid stirring for 10-12 minutes while it simmers. The sugar will turn into a deep amber-brown color.

2. Once the color of the mixture is deep amber-brown, turn off the heat. While vigorously stirring, slowly add the heavy cream. The mixture will greatly bubble.

3. After the bubbling has settled, remove from heat and add in the unsalted butter. Stir until melted.

4. Then add in the tahini & salt and stir.

5. Serve the pumpkin bread pudding warm, topped with the tahini caramel sauce.