Pumpkin Bread Pudding

After sampling some of Sundance's pumpkin bread pudding last week, I wanted to make some myself--and my mom's birthday seemed just the occasion. I combined a few recipes from the internet and it turned out really good. Rich. Pumkiney. Delicious. If you're into that sort of thing... :)
Pumpkin Bread Pudding

• 10 ounces French bread, torn into small pieces, about 5 or 6 cups
• 1 1/2 cup organic 2% milk
• 1/2 cup heavy cream
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 can (15 ounces) pumpkin puree
• 3 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla
• 2/3 cup white chocolate chips

Butter an 11x7-inch baking dish (or a 10-inch round baking dish). Heat oven to 350°.
In a bowl, cover the torn bread with the milk and cream; set aside.
In another bowl, combine eggs, sugars, pumpkin, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Add white chocolate chips. Mix gently throughout.
Pour mixture into the prepared baking dish. Bake for 45 to 60 minutes, or until set.
Serve with warm toffee sauce, sugared pecans and vanilla ice cream.

Toffee Sauce

• 1/2 cup dark brown sugar
• 4 Tbsp unsalted butter, cut into pieces
• 1/4 cup heavy cream
• 1/4 tsp pure vanilla extract

Place the butter, sugar and cream in a saucepan and bring to a boil. Boil for about 3 minutes then remove from heat and stir in the vanilla extract.

Cinnamon-Sugared Pecans

• 1 small pkg pecan pieces
• 2 Tbsp sugar
• 1/4 tsp cinnamon

Place the pecans in a hot pan on med/high heat, constantly stirring. Once you start to smell the pecans, add the sugar and cinnamon. As the sugar turns to a liquid state, stir the pecans until they are all coated. Then remove them from the hot pan and let cool.