Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter or non-stick cooking spray. In a large mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy. Add the pumpkin puree, heavy cream, milk, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until the mixture is completely smooth and the pumpkin is fully incorporated into the custard. Place your cubed bread into another large bowl and pour the pumpkin custard over the top. Gently toss the bread to ensure every piece is coated. Let it sit for 10 minutes so the bread absorbs the liquid.

In a small bowl, mix the melted butter, brown sugar, and cinnamon for the swirl until it forms a thick paste. Pour half of the soaked bread mixture into the prepared baking dish. Drop small spoonfuls of the cinnamon mixture over the bread. Layer the remaining bread mixture on top and dot with the rest of the cinnamon swirl mixture. Use a butter knife to gently swirl the cinnamon sugar into the top layer of bread. Place the dish in the oven and bake for 45 to 50 minutes. The pudding is done when the top is golden brown and the custard is set but still has a slight jiggle in the center.

Remove the bread pudding from the oven and let it cool for at least 10 to 15 minutes before serving. This resting period allows the custard to firm up and makes it easier to slice. To serve, scoop generous portions into bowls or plates. Top with a dollop of fresh whipped cream, a sprinkle of toasted pecans, or a drizzle of warm caramel sauce. For a breakfast twist, serve it warm with a splash of maple syrup and a side of crispy bacon.