In a large bowl, whisk eggs, then whisk in all remaining ingredients except bread and raisins. Fold in bread and raisins.
Transfer to lightly buttered 2-quart baking dish and let stand 15 minutes,.
Bake at 350 degrees forabout 40 minutes or until the tester inserted into center comes out clean.
Serve warm with warm caramel sauce and if you like topped with spiced whipped cream.
Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
Whisk in cream and stir until sugar dissolves and sauce is smooth about 3 minutes.
TIPS:Use fresh rather than stale bread – it will more easily soak up the pumpkin-infused egg and milk mixture. If the bread is crusty, think about removing the crust before tearing into cubes. For texture contrast, top with a few toasted pecans. If you bake ahead of time, reheat the pudding before serving. The sauce can easily be made in advance, then reheated.