Pumpkin Bread Pudding

1. Cut the brioche loaf into 1-inch squares. 
2. To a large mixing bowl, add the pumpkin, evaporated milk, half-and-half, dark brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Whisk well until smooth. 
3. Add the bread pieces to an extra-large mixing bowl, and pour the custard over them. Gently toss to evenly coat the bread. Let it sit for 20 minutes. (Tip: If you have the time, allow the bread pieces to sit at room temp uncovered for a few hours so it soaks up the custard even better.)
4. Preheat the oven to 350˚F (180˚C). Grease a 9-inch square baking dish with nonstick cooking spray or butter.
5. Transfer the bread pudding mixture to the greased baking dish.
6. Bake for 50-55 minutes. Remove from the oven and allow to rest for 15 minutes before serving.
7. Serve warm with vanilla ice cream and salted caramel sauce, if desired but highly recommended!
8. Enjoy!