Pumpkin Bread Pudding

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1/2 cup (110g) packed light brown sugar
1/2 cup (105g) granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
4 large eggs
2 large egg yolks
1 1/2 cups half and half
1 cup whole milk
1 (15 oz) can pumpkin
1 tsp vanilla extract
1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
Salted caramel sauce, for serving (see footnotes for recipe)
1/2 cup toasted pecans, chopped, for serving
Sweetened whipped cream, for serving

Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
Follow link HERE for salted caramel sauce step-by-step photos and recipe.

Pumpkin Bread Pudding#