In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside.

Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat.

Pour into a 9×13-inch baking dish or 10-12-inch round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30-40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.

To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner’s sugar and apple cider. Heat-stirring continuously-until sauce is smooth and the sugar is utterly dissolved. Once smooth, additional confectioner’s sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.

While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving.

NOTE: I’ve found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 – 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.