Preheat oven to 350°F and grease a deep 9x9 or similar sized baking dish with nonstick cooking spray.
Cube your bread in to 1-inch cubes and set aside. If it’s not stale see notes below. *
1 large loaf of Sourdough Bread*
In a large mixing bowl combine pumpkin puree, brown sugar, white sugar, eggs, yolks, vanilla, pumpkin pie spice, cinnamon, and salt.
1 can pumpkin puree, ½ cup brown sugar, ½ cup granulated sugar, 3 large eggs, 2 large egg yolks, 1 teaspoon vanilla, 3 teaspoon pie spice, 2 teaspoon cinnamon, ¼ teaspoon salt
Stir in milk and heavy cream until fully incorporated.
1 cup whole milk, 1 ½ cups heavy cream
Pour over bread making sure all the bread is coated. You might need to use a larger bowl to toss all the bread in and then place the bread pieces in the prepared baking dish.
Bake for 45-50 minutes. Cover the dish with foil and 15 minutes before done remove. This will help keep the top from browning. The bread pudding is done when a knife inserted into the middle comes out clean. Once done allow to cool for ~20 minutes.
Top with caramel, whipped cream, toasted pecans, and sprinkle with cinnamon. Enjoy! Whipped Cream, Caramel Sauce, Toasted Pecans, Cinnamon