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1
In a medium saucepan, combine the milk and cream.
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2
Add the cinnamon sticks, ginger, vanilla bean and cloves and cook over moderate heat until just steaming; do not let the milk boil.
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3
Remove the saucepan from the heat, cover and let stand until the milk is fragrant, about 30 minutes.
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4
Preheat the oven to 375.
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5
Lightly butter a 9-by-13-inch glass or ceramic baking dish.
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6
On a rimmed baking sheet, toast the cubed brioche in the oven for about 8 minutes, or until dry and golden.
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7
Spread the brioche cubes in an even layer in the prepared baking dish .
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8
Rewarm the spiced milk over moderate heat until steaming, then strain it into a heatproof medium bowl.
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9
Meanwhile, in another medium bowl, combine the eggs, egg yolks, pumpkin puree and salt and whisk until blended and smooth.
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10
Whisk in 1/2 cup of the sugar.
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11
Gradually whisk 1 cup of the hot milk into the pumpkin mixture, then whisk the mixture back into the remaining milk.
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12
Pour the pumpkin custard evenly over the brioche and cover with plastic wrap.
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13
Let stand until the brioche has absorbed the custard, about 30 minutes.
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14
Discard the plastic wrap.
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15
In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon and sprinkle over the bread pudding.
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16
Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish.
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17
Bake the bread pudding, uncovered, for about 45 minutes, until puffed and set.
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18
Let cool slightly, spoon into bowls and serve warm, with the Caramel Rum Raisin Sauce drizzled on top.
