Butter a 2-quart square casserole. Set aside.
In a large bowl, combine eggs, pumpkin, whipping cream, half-and-half, brown sugar, cinnamon, vanilla, salt, and nutmeg. Stir in the cubed bread. Cover and chill in the refrigerator for 30 minutes.
Transfer mixture to prepared casserole. Bake in a 400 degree F oven about 50 minutes or until the knife inserted near the center comes out clean.
Serve bread pudding warm with warm Cinnamon Sauce. Makes 6 to 8 servings.
In a large saucepan, combine milk and whipping cream. Heat until the mixture almost simmers. Meanwhile, in a large bowl, lightly beat egg yolks. Beat in sugar and cornstarch. Slowly stir about half of the hot milk mixture into the egg yolk mixture. Return all of the mixture to the saucepan and stir until combined. Cook and stir over medium heat until the mixture thickens enough to coat a metal spoon. (A thermometer will register 180 degrees F to 190 degrees F.) Immediately pour the hot mixture into a bowl. Stir in 1 butter, ground cinnamon, and vanilla.