Step 1: Prep the Bread

1. Cut the bread into 1-inch cubes and place them in a large mixing bowl. If the bread isn’t stale, toast the cubes in the oven at 300°F (150°C) for 10 minutes to dry them out slightly.

Step 2: Make the Pumpkin Custard

1. In a medium mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, ginger, and salt. Whisk until the mixture is smooth and well combined.

Step 3: Combine Bread and Custard

1. Pour the pumpkin custard mixture over the bread cubes in the large bowl. Gently toss to coat every piece of bread. Let the mixture sit for 10–15 minutes, allowing the bread to soak up the custard.

Step 4: Assemble the Dish

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
2. Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.

Step 5: Add the Topping

1. In a small bowl, combine the chopped nuts, brown sugar, and melted butter. Sprinkle this mixture evenly over the bread pudding for a crunchy, sweet topping.

Step 6: Bake the Bread Pudding

1. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the custard is set. The center should jiggle slightly but not be liquid.

Step 7: Rest and Serve

1. Let the bread pudding rest for 15 minutes before serving. This allows the custard to set fully and makes it easier to slice.
2. Serve warm with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream for the ultimate indulgence.