To make the pumpkin bread pudding:

Prepare the bread: For best results, use day-old or slightly stale bread so it absorbs the custard better. Alternatively, you can lightly toast the bread cubes in a 300°F (150°C) oven for 10–15 minutes until dry.

Make the custard: In a large bowl, whisk together the pumpkin puree, whole milk, both sugars, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.

Soak the bread: Add the bread cubes to the custard mixture. Gently toss to coat all the cubes, and let the mixture sit for at least 10–20 minutes to allow the bread to fully soak up the custard.

Bake: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Pour the soaked bread and custard mixture into the dish, and top with any optional garnishes like pecans. Bake for 45–50 minutes, or until golden brown and the center is set. A knife inserted into the center should come out clean.

Cool: Let the bread pudding cool for about 10 minutes before serving.

To make the bourbon caramel sauce:

Melt ingredients: In a small saucepan over medium-low heat, melt the butter. Stir in the brown sugar and heavy cream until combined.

Simmer: Bring the mixture to a simmer, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly (about 5–8 minutes).

Add flavor: Remove the saucepan from the heat. Stir in the bourbon, vanilla extract, and a pinch of salt. The sauce will thicken further as it cools.

Serve: Drizzle the warm caramel sauce over the pumpkin bread pudding before serving.