Preheat the oven to 350°F, and grease a 9x13-inch or 11x7-inch casserole dish.
Add the bread to the casserole dish and set aside.
20 ounces bakery-style bread
In a large bowl, whisk together the eggs, milk, granulated sugar, pumpkin, pecans, brown sugar, butter, vanilla, pumpkin pie spice, and salt. Pour it evenly over the bread ensuring that all of it gets soaked. Stir if necessary to combine the ingredients.
7 large eggs, 3 cups whole milk, 1 cup canned pumpkin purée, ¾ cup granulated sugar, ½ cup pecans, ¼ cup light brown sugar, 3 tablespoons unsalted butter, 1 tablespoon pure vanilla extract, 1 tablespoon pumpkin pie spice, ½ teaspoon kosher salt
Cover the dish with plastic wrap, and refrigerate for 30 minutes.
After 30 minutes, uncover, and bake for 35 to 40 minutes or until it springs back when pushed in the center. A knife inserted in the center should come out mostly clean.
Serve the bread pudding with a warm caramel drizzle on top.
1 cup caramel sauce
See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of bread pudding with caramel sauce. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Ovens and pan types vary, so bake times may also vary. Adjust accordingly.