• Preheat the oven to 350°F.
• Spray a 9×13-inch baking dish with cooking spray.
• In a large mixing bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice, and 1 cup of sugar. Stir in the raisins, then gently fold in the bread cubes. Pour the mixture into the prepared baking dish.
• In a small bowl, mix 2 tablespoons of sugar with 1 teaspoon of cinnamon.
• Sprinkle the cinnamon-sugar mixture over the bread pudding. Cover the dish loosely with buttered foil.
• Bake for 20 minutes. Remove the foil, sprinkle the pecans on top, and continue baking until the top is golden and the center is set, about 20 to 25 minutes more.
• While the bread pudding is baking, prepare the caramel sauce. In a heavy saucepan over medium-low heat, combine the butter, heavy cream, and brown sugar. Stir and bring to a boil.
• Reduce the heat to low and simmer the sauce until it thickens, about 5 minutes. Pour the caramel sauce over the bread pudding before serving. For an extra treat, top with vanilla ice cream.

Tips

• For best results, let the bread cubes sit out for a few hours to dry. If time is short, place them on a baking sheet and bake at 350°F for 10-15 minutes until dry but not toasted.
• This dish can be prepared the night before and baked fresh in the morning. Allowing it to sit overnight enhances the flavors.