Pumpkin Bread Pudding

Instructions

1. Prepare the bread
   Cut bread into 1-inch cubes and spread on a baking sheet. Allow to dry out for a few hours or overnight. Alternatively, toast in a 300°F (150°C) oven for 10-15 minutes until slightly dry but not browned.
2. Preheat and prepare baking dish
   Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish generously. Place the dried bread cubes in the prepared baking dish.
3. Make the custard
   In a large bowl, whisk together the pumpkin puree, milk, cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
4. Combine and soak
   Pour the custard mixture evenly over the bread cubes. Gently press down on the bread to ensure all pieces are soaked in the custard. Let stand for 15 minutes to allow the bread to absorb the liquid.
5. Add toppings
   Sprinkle the chopped pecans over the top of the bread pudding if using.
6. Bake
   Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown. The pudding is done when a knife inserted into the center comes out clean.
7. Cool and serve
   Allow the bread pudding to cool for 15 minutes before serving. Serve warm with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream if desired.