Pumpkin Bread Pudding (From the Cottage Journal)

8 cups cubed croissants (1/2-inch cubes), toasted
1 cup chopped walnuts
1 cup raisins
1/2 cup crystallized ginger
1 cup half-and-half
1 cup canned pumpkin
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup caramel ice cream topping
2 tablespoons bourbon

1. Preheat oven to 350˚.

2. Spray 6 (8-ounce) ramekins with nonstick baking spray with flour.

3. In a large bowl, combine toasted croissant cubes, walnuts, raisins, and crystallized ginger.

4. In a medium bowl, whisk together half-and-half, pumpkin, brown sugar, eggs, vanilla, cinnamon, nutmeg, and ginger.

5. Pour over croissant mixture, tossing gently to coat. Let stand for 30 minutes.

6. Divide mixture evenly between prepared ramekins.

7. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. (If the pudding begins to brown, cover loosely with foil.)

8. Remove from oven. Cool in ramekins for 10 minutes.

9. In a medium bowl, combine caramel topping and bourbon, whisking well. Serve over bread pudding.