Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray.

Step 2: Prepare the Bread

Cut your bread into 1-inch cubes and spread them evenly in the prepared dish. If your bread is fresh, you can toast the cubes in the oven for 5–7 minutes to help them absorb the custard better.

Step 3: Make the Pumpkin Custard

In a large mixing bowl, whisk together milk, heavy cream, pumpkin purée, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth and well combined. The mixture should be thick, creamy, and aromatic.

Step 4: Combine Bread and Custard

Pour the pumpkin custard evenly over the bread cubes. Gently press the bread down with a spatula or the back of a spoon so every piece soaks up the mixture. Let it sit for 10–15 minutes to absorb fully.

Step 5: Add Toppings

Sprinkle chopped pecans or walnuts on top for added crunch and flavor. Drizzle a small amount of melted butter over the top for a golden finish.

Step 6: Bake

Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set but still slightly soft. When you press lightly in the center, it should spring back.

Step 7: Make the Optional Sauce

While the pudding bakes, prepare the sauce. In a small saucepan, heat heavy cream, butter, and brown sugar over medium heat. Stir continuously until the mixture thickens slightly. Remove from heat and add vanilla extract.

Step 8: Serve

Once baked, remove the pudding from the oven and let it cool slightly for 10 minutes. Serve warm, drizzled with the caramel-like cream sauce or a dusting of powdered sugar.