Pumpkin Bread Pudding

Ingredients

• 1/2 cup packed light brown sugar
• 1/2 cup 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 can pumpkin
• 1 tsp vanilla extract
• 1 loaf hearty crusty french bread,
• Salted caramel sauce, )
• 1/2 cup toasted pecans,
• Sweetened whipped cream,

Directions

1. Set your oven to 350 degrees. Grab a mixing bowl and whisk the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt until the spices are nicely spread through the sugars.
2. Add the eggs and egg yolks, whisking them into the sugar mixture. Pour in the half and half, milk, pumpkin, and vanilla, then stir until you have a smooth pumpkin custard.
3. Put the bread cubes in an extra large mixing bowl. Pour the custard over them as evenly as you can, then fold everything together gently so the bread gets coated without being smashed. Leave it alone for 10 minutes so the cubes can soak it up.
4. Transfer the mixture to a baking dish you have buttered, using either 12 by 8-inch or 13 by 9-inch. If the top looks a little uneven, lightly nudge the cubes down and level them out. Bake at 350 degrees until the pudding is set, about 45 – 50 minutes.
5. Let it cool briefly, then slice and serve with salted caramel sauce, chopped pecans, and sweetened whipped cream.