Thaw 4 Rhodes Warm-N-Serv French Crusty Rolls and cut them into 1” cubes. Set aside while you make the pumpkin mixture.
In a large bowl, whisk the pumpkin puree, brown sugar, cinnamon and vanilla. Add eggs, one at a time and whisk until thoroughly combined. Add the milk and cream. Fold the bread cubes into the pumpkin mixture and make sure all bread is coated. Pour into a greased 8×8” pan. Allow to stand about 15 minutes to allow the bread to absorb the liquid.
Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. (I like to cover mine with foil halfway through baking time.) Serve warm or allow to cool. To serve, drizzle with caramel ice cream topping (and whipped cream if desired!)