Pumpkin Chai Bread Pudding

Caramel Sauce:

1. Add sugar and water to a heavy-bottomed saucepan
2. Heat and stir over medium heat, cooking until all of the sugar has dissolved
3. Do not stir again and allowing it to boil, swirl the saucepan occasionally and brush down the sides to prevent the Sugar from crystalizing
4. Sugar may form clumps, but continue to swirl and cook until the mixture thickens and becomes an amber honey colour for approximately 8-12 minutes
5. Keep a watchful eye to prevent burning.
6. Very carefully add the butter and whisk until completely melted. Remove from heat and slowly whisk in the cream until fully incorporated
7. Whisk in vanilla and salt, then, set aside to cool for approximately 15 minutes

Toasted Walnuts:

1. Toss walnuts with melted butter, then in a medium skillet over medium heat toast the walnuts for about 2-5 minutes until toasty and fragrant

Pudding:

1. Preheat oven to 375°F (190°C)
2. Butter a 13 x 9-inch oven-proof baking dish or large roasting pan
3. Arrange 1 loaf of bread slices in one layer
4. In a large mixing bowl, whisk the eggs, brown sugar and all of the spices until fully incorporated ensuring there are no lumps, then, whisk in cream, milk, pumpkin puree and vanilla
5. Pour mixture over bread, gently pressing down any bread slices that float up to ensure the mixture covers and is fully absorbed
6. Bake at 375°F (190°C) for 10-15 minutes, then with a large spoon, gently press down bread slices, and, continue to bake for approximately 15-20 minutes, ensuring that it does not overcook, as it will continue to cook while resting
7. The custard should be set but still a little wobbly with golden browned edges
8. Serve warm with dollops of whipped cream, toasted walnuts, drizzled with caramel sauce