Pumpkin Bread Pudding

I just received this recipe from a friend and going to make it for my dear husbands birthday in a few days. Looks fabulous!
This makes enough to fill a 9″ square pan…I am going to double this & put it in a 9X13 pan.
2 c. Half & Half
1 15-oz can pureed pumpkin (Libby’s 100% pure pumpkin)
1 c. + 2 T packed dark brown sugar
2 large eggs
1 1/2 t. cinnamon
1 1/2 t. pumpkin pie spice
1 1/2 t.vanilla
dash salt
10 c. challah bread cut into 1/2″ cubes (about a loaf and a half of
bread needed to double the recipe)
(1/2 c. golden raisins)

PREHEAT oven to 350 degrees F. Wisk all except bread and raisins in a
large bowl. Fold in bread cubes. Stir in raisins. Let stand 15
minutes. Bake about 40 minutes, or until cake tester comes out clean.

CARAMEL SAUCE:
1 1/4 c. packed dark brown sugar
1/2 c. unsalted butter
1/2 c. whipping cream

Wisk dark brown sugar and unsalted butter in heavy saucepan over medium
heat until butter melts. Wisk in cream and stir until sugar dissolves
and sauce is smooth (about 3 minutes.)

poke the bread with a knife many times and then pour the caramel sauce over it to let it sink in, but you can also serve the sauce, as needed, on the side.