Caramel, Toasted Pecan, Whipped Cream, White Chocolate Chips.for serving
7TablespoonsButtermake sure it is at room temperature
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Preheat Oven to 350°F or 180°C. Combine Brown Sugar, Granulated Sugar, and the spices - Pumpkin Pie Spice, Cinnamon, Cloves, 1/2 teaspoon Nutmeg, and ginger along with some salt in a medium-sized mixing bowl with the help of a whisk.
In the same bowl whisk in eggs and egg yolks. Now add Evaporated Milk, whole milk, Pumpkin Puree, Heavy cream, and Vanilla. Stir until combined.
Grease a 9x13 inch baking dish or a similar baking dish with cooking spray. Place the bread cubes in it. Pour the wet custard mixture over your bread cubes. Toss gently to coat. Lightly compress to even out the top. Let it rest for 10-minutes. Top with chopped Pecan Nuts.Bake for 50-55 minutes or until the top is golden brown.
Take a heavy-bottomed pan and heat sugar. Keep stirring constantly (about every 15-seconds). Sugar will form clumps and then it will melt. Keep a close eye so that it doesn't get burnt.Once your sugar is melted, take it off the heat immediately and stir in butter. At this point in time, it will be bubbling violently. Now pour in heavy cream and sea salt. Stir well so that everything is combined. Pour into a small bowl or a container and let it cool down completely before using it.
Cool it down for 2-3 minutes. Cut and serve. Decorate with sweetened whipped cream frosting, caramel sauce, and white chocolate chips. Sprinkle the remaining 1 tablespoon grated nutmeg on the top of your Pumpkin Bread Pudding. Enjoy.
To make it for the holidays, you can add 2 tablespoons of rum or bourbon. You will have to add it while adding the milk into your wet custard mixture.
You can make it ahead of it of time. You can dice up the bread. Pour the pudding mixture over it. Pop it in the refrigerator. Bake it the next morning and serve hot for breakfast with some fruits and coffee.
You can replace the whipped cream frosting with cream cheese frosting. Combine 1 brick of cream cheese with 1 teaspoon of pure vanilla extract and 1/4 cup of the granulated mixture using a handheld mixer or stand mixer. Use a spoon to dollop over your pumpkin bread pudding pieces. Or take it up in a piping bag. Snip the edge and do some frosting over your pumpkin bread pudding.
You can also use a nozzle of your choice to do the frosting.
You can also add some fresh or frozen cranberries into the bread pudding. You need to just throw the cranberries while making the custard.
If you are using fresh pumpkin, then use the Pumpkin filling and blend it into a smooth paste, and then use it.