one package Trader Joe’s pumpkin bread mix 3 cups half-and-half 3 large eggs 1/2 cup sugar 1 teaspoon vanilla 1/2 cup dried cranberries Topping: 1 cup heavy cream 1/4 cup brown sugar 1/4 cup Trader Joe’s pumpkin butter Preheat oven to 350 deg. Prepare pumpkin bread according to package directions. Cool, remove from pan and slice. Cut slices into enough cubes to equal 3 cups bread cubes. Reduce oven heat to 325 deg. Scald half-and-half in large saucepan. Add pumpkin bread cubes. In bowl, whisk together eggs, sugar and vanilla. Add a small amount of the hot half-and-half, then add egg mixture to pan. Pour into buttered 2 1/2 quart souffle pan. Place dish into a baking pan which has about one inch of hot water in it and bake for 1 1/2 hours. To prepare topping, bring to a boil heavy cream and brown sugar over medium heat. Boil until reduced by about one-fourth, then stir in pumpkin butter. Serve pudding warm or at room temperature with pumpkin butter cream topping. Serves 8