Pumpkin Bread Pudding

3 eggs
4 egg yolks
3 cups whole milk
1 1/3 cup sugar
1 1/2 cup canned pumpkin puree
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
9 cups white bread cubes

4 tablespoons brown sugar

Mix first 10 ingredients together well with a whisk. Pour over bread and stir gently but thoroughly. Let set for 10 minutes. Pour into a lightly greased 9"x13" pan. Sprinkle brown sugar over the top of the bread mixture.
Place the pan into a larger pan and pour hot water into the larger pan till it reaches halfway up the smaller pan. (Does that even make sense?)
Bake at 350*F for 45-55 minutes or till puffy and browned. Cool for 15 minutes and serve with the following sauce.

Caramel Sauce:
In a small saucepan, mix together:
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Bring to a boil over medium heat and simmer for 3-4 minutes or until slightly thickened. Let cool a few minutes before serving.

Makes about 12-15 servings.

I combined 2 recipes from allrecipes.com. Originally, there were mini chocolate chips in the bread pudding, but I didn't add them in and I think it would way too rich with chocolate. It's just perfectly rich without. :)