Pumpkin Bread Pudding with Caramel Sauce

This is amazing and even if you're not a bread pudding fan, if you don't like this then your taste is truly suspect. I figure why not add more carbs to an already carb-riddled day. There is something just so completely decadant and perfect about this dish. I understand it was cleverly invented at the Wild Fire Restaurant in Oak Brook, IL.

Pumpkin Bread Pudding with Caramel Sauce

2 cups half and half
1 15 oz can pure pumpkin (if you're a purist, bake and scrape the pumpkin)
1 cup (packed) plus 2 tblsp dark brown sugar
2 large eggs
1 1/2 tsp pumpkin pie spice
1 1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
10 cups 1/2-inch cubes egg bread (about 10 oz) If you can't find egg bread, use cheap white
1/2 cup sultanas (golden raisins)

Caramel Sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

For Bread Pudding: Preheat oven to 350 F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in sultanas. Transfer mixture to 11x7-inch greased, glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Caramel Sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce and either creme fraiche, whipped cream, ice cream or creme anglaise.