Pumpkin Bread Pudding with Brown Sugar Caramel Sauce

Preheat oven to 350ºF. Lightly grease a 3-quart baking dish with nonstick cooking spray. Place bread cubes evenly in dish and set aside.

In a large bowl, beat eggs and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2–3 minutes. Add pumpkin, milk, heavy whipping cream, allspice, nutmeg, cloves, and salt. Beat until combined.

Pour mixture evenly over bread cubes and lightly press down to ensure each piece is coated with mixture. Let stand for about 8–10 minutes, or until bread has soaked up most of the liquid.

Sprinkle chunks of butter evenly over bread mixture. Bake for 30–32 minutes, or until set and edges are slightly browned. Remove from oven and let cool.

To make caramel sauce, melt butter over medium in a small saucepan. Add brown sugar and heavy whipping cream and whisk until sugar is completely dissolved, about 1–2 minutes. Remove from heat and stir in vanilla extract.

Spoon warm sauce over bread pudding. Enjoy!