Pumpkin Bread Pudding

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Add dried bread to a casserole dish and set aside.

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Whisk together eggs, milk, granulated sugar, pumpkin, pecans, brown sugar, butter, vanilla, pumpkin pie spice, and salt.

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Pour the mixture evenly over the bread ensuring that all of it gets soaked.

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Stir if necessary to combine the ingredients. Cover, and refrigerate for 30 minutes.

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Bake at 350°F for 35 to 40 minutes or until it springs back when pushed in the center.

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Serve the bread pudding with a warm caramel drizzle on top.

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