Pumpkin Bread Pudding

Originally posted on https://www.cookingclassy.com/pumpkin-bread-pudding/#jump-to-recipe

Ingredients

• 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
• 1/2 cup toasted pecans, chopped, for serving
• Sweetened whipped cream, for serving

Directions

• 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.