Spray an 8-inch baking dish with nonstick cooking spray. Place the bread in the dish.

In a large bowl, stir the pumpkin, butter, sugars, and spices together until combined. Add the eggs, one at a time, beating well after each addition. Stir in the milk, heavy cream, and vanilla. Add the torn croissants, and stir until every piece is saturated with the custard. Refrigerate at least 2 hours, or overnight.

Preheat the oven to 350ºF. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the bread pudding. Bake for 40-45 minutes. Remove from the oven and allow to cool for at least 20 minutes.

Combine the sugar, flour, and salt in a small bowl.

In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. Once browned and nutty, whisk in the sugar-flour mixture until combined.

Gradually pour in the heavy cream, and continue whisking until sauce is thickened and coats the back of a spoon. Once thickened, remove saucepan from stove and stir in the vanilla.

To serve, slice/scoop bread pudding into bowls. Drizzle with brown butter sauce, and enjoy!