Pumpkin Caramel Bread Pudding

Ingredients:

• 1 cup granulated sugar
• 3 cups heavy cream
• 4 tablespoons unsalted butter, diced
• 1 teaspoon coarse salt
• 2 cups whole milk
• 4 large eggs + 6 large yolks
• 1 cup pumpkin puree
• 0.5 cup brown sugar (light or dark)
• 2 teaspoons pumpkin pie spice
• 1 tsp vanilla extract
• 8 cups diced stale challah (about 1 16-ounce loaf, cut into 1-1/2-inch cubes)
• 0.5 cups raw pecan pieces
• Whipped cream or ice cream, for serving

Preparation:

1. Preheat oven to 160°C and spray a 22x32cm baking dish with cooking spray.
2. In a medium saucepan, combine the sugar with 3 tablespoons of water until it reaches the consistency of wet sand. Brush any sugar grains off the sides of the pan with a damp pastry brush. Cook, without stirring, over medium heat until the sugar melts and turns a deep amber color, 8-11 minutes. Once the sugar begins to caramelize, you can swirl the pan to ensure even cooking.
3. While the caramel is cooking, bring the heavy cream to a gentle simmer in a small saucepan. Once the caramel turns a deep amber color, carefully whisk in the hot cream. The mixture will begin to splatter. Add the butter and salt, stir until fully incorporated, then remove from heat and set aside.
4. In a large bowl, combine the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Gently stir in 1/3 of the warm caramel sauce until fully incorporated, then add the remaining caramel sauce. Set aside.
5. In a prepared baking dish, combine the stale bread cubes with the pecans, then spread them out in an even layer. Top with the caramel pumpkin cream. Cover and let sit in the refrigerator for 30 minutes, pressing down on the bread occasionally to coat it in the cream.
6. Bake until the custard is set and the top of the bread pudding is golden brown, 45-50 minutes. Remove from the oven and let cool slightly. Serve the bread pudding with whipped cream or ice cream.
   
   Challah:
   Cut the challah into cubes and let it sit overnight to harden. Alternatively, dry the challah cubes on a baking sheet in the oven at 300°F (150°C) until slightly crispy and light golden, about 20 minutes.