Place 3 cups cubed raisin focaccia in the bottom of a greased 9 x 9-inch baking pan.
Beat together 2 eggs, 1/2 cup canned pumpkin, 2 cups milk, 3/4 cup sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon sea salt and a dash of nutmeg.
Pour over raisin focaccia cubes.
Cover and refrigerate for at least 2 hours or overnight. Just before baking, drizzle with 1/4 cup caramel sauce.
Bake 45 mins at 325° or until a knife inserted in the middle comes out clean.
Serve warm with Powdered Sugar, Whipped Cream or Vanilla Ice Cream
Recipe Courtesy Claudia Pruett