Pumpkin Bread Pudding in 70 Minutes

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish thoroughly with butter.
2. Place the cubed brioche or challah in a large bowl and gently toss with the pumpkin purée until the bread is lightly coated but not saturated.
3. Spread the pumpkin-coated bread mixture evenly into the prepared baking dish.
4. In a separate bowl, whisk the eggs until smooth.
5. Slowly stir the heavy cream, whole milk, light brown sugar, pumpkin pie spice, vanilla extract, and salt into the eggs.
6. Pour the custard mixture slowly over the bread, using a spatula to gently press the bread down so every piece is submerged.
7. Let the pudding sit for 10 minutes to allow the custard to penetrate the center of the bread cubes.
8. Bake for 45–50 minutes until the center is firm and the top is a mahogany-colored, toasted brown.
9. While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar and 1/2 cup heavy cream, simmering for 3-5 minutes until the sauce is thickened and glossy.
10. Remove the pudding from the oven and immediately drizzle the warm caramel sauce over the top.