• Heat oven to 350 degrees Fahrenheit.
• Generously spray a 9x13 inch baking pan with cooking spray (can use butter as well).
• Cut 1 loaf of gluten free white bread (or any type of bread you like if not gluten free) into cubes. The bread should yield 8-10 cups of bread cubes.
• Combine 1 15 oz. can pumpkin puree, 3 eggs, 1 cup heavy whipping cream, ½ cup sugar, ½ cup packed brown sugar, 1 tsp. vanilla extract, 2 tsp. cinnamon, ½ tsp. nutmeg, and ¼ tsp. kosher salt in a large bowl and mix together until smooth.
• Spread the bread cubes evenly across the bottom of the baking pan. Slowly pour the pumpkin custard over the bread cubes. Gently stir the bread cubes around until they are completely coated in the mixture.
• Allow the bread pudding to sit for 15 minutes before baking.
• Loosely tent the top of the pan with foil and bake for 40 minutes. Remove the foil and bake for an additional 5 minutes. Remove pan from oven to cool.

For The Caramel Sauce:

• Heat 3 Tbsp. butter in small sauce pan over medium low heat.
• Add ½ cup packed brown sugar and stir constantly until combined.
• Slowly add heavy whipping cream and stir constantly until combined for a minute or two. Add a pinch of salt to the caramel (you can add more if you'd like a salted caramel sauce).
• Remove from heat.
• Serve bread pudding with desired amount of caramel sauce and a sprinkle of cinnamon or nutmeg.