Pre-Heat Oven to 325° F for bread drying.
Cut 14 ounces of Brioche Bread into bite sized cubes. The size of the cubes matter. Make sure they're a size you would want to chew ;)
Spread the bread cubes out in a single layer and make for about 15 minutes. They should be dry but not hard.
Let the dry cubes cool for about 15 minutes so it doesn't cook the egg when you pour it on.
Next whisk together your 8 Egg Yolks, 3/4 cup of sugar, 1 cup heavy cream, 1 cup whole milk, 2 teaspoons vanilla, 1 teaspoon salt, 1 - 15 oz can of pumpkin puree, 2 tablespoons cinnamon, 1 teaspoon cardamom, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves.
Pour bread into the bowl and use a spatula to gently rotate and coat the bread. Let soak for 30 minutes. A lot of the custard mix will be absorbed but not all.
Grease your 9x13 pan.
Pour bread/custard mix into the 9x13 pan.
Brush melted butter and sprinkle about 2 tablespoons of sugar on the bread tha pokes up in the pan. This will help get the top crispy and crunchy.
Bake at 325° for 45 minutes. If the top starts to burn, put some tin foil over the top.
Let the finished bake cool for at least 20 minutes before serving so the custard has a chance to gel.
Finish with Caramel Sauce and FInishing Salt, or just Finishing Salt